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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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My Mom always used to make this when I was a kid and it makes my mouth water just thinking about it! This is a traditional British casserole - cheap, hearty and tastes FAB! It also freezes well Ingredients:
6 lamb neck chops |
1 onion, peeled and roughly chopped |
1 parsnip, peeled and roughly chopped |
2 large carrots, peeled and roughly chopped |
2 potatoes, peeled and roughly chopped |
200 g pearl barley |
1 pint lamb stock |
1 tablespoon mint sauce |
Directions:
1. Preheat oven to 180 degrees.
2. Heat a frying pan with a teaspoon of oil, add your lamb chops,.
3. Brown for about a minute on each side then take them out and put in a deep casserole dish.
4. Add the veg and barley to the casserole dish.
5. Prepare the lamb stock, stir the mint sauce in to it and add to the casserole, making sure the liquid covers the meat and vegetables.
6. Cook in the oven for about an hour or hour and a half until the veg is tender and the meat is falling off the bone. Serve with crusty bread.
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