Lamb & Barley Hotpot

Ingredients

Olive oil spray

1 brown onion, diced

3 tsp minced garlic

2 sticks celery, diced

2 carrots, diced

300g lamb fillets, trimmed and cut into cubes

3 sprigs rosemary

2 tbsp tomato paste

1 1/2 litres chicken stock

2 fresh or dry bay leaves

1 cup pearl barley

125g green beans, cut into 4 cm lengths

2 tbsp parsley, chopped

Side:

1 slice Wholemeal bread with light margarine.

Directions

Heat a large saucepan over a low heat and spray lightly with oil.
Add onion, garlic, celery and carrots and cook gently for a few minutes until soft. Add lamb and rosemary and cook until the meat is browned on all sides. Cover with Napoli sauce and cook for a further 2 minutes. Add the chicken stock and bay leaves and bring to the boil.
Add the barley and reduce heat. Cover and simmer gently for 1 1/2 hours until the barley is tender. Add beans and simmer for another 30 minutes until tender.
Remove the bay leaves and rosemary sprigs and serve sprinkled wit parsley.

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