• Shopping List
• Meal Planner

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.