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Slow-Cooked Lamb with Sage and Pearl Barley Recipe

Slow-Cooked Lamb with Sage and Pearl Barley Recipe

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Slow-Cooked Lamb with Sage and Pearl Barley

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Ingredients

Count

Nutrition

2852

Calories

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Ingredients:

Serving

Directions:

Trim the fat from 1 shoulder of young lamb. Peel, wash, and thinly slice 4 carrots and 2 stalks of celery. Peel 4 red onions and cut into small wedges.
Cook the shoulder of lamb Preheat the oven to 300°F. Heat a flameproof casserole dish with a splash of olive oil and brown the shoulder on all sides. Take it out, throw away the cooking fat, wipe the casserole dish clean, and put it back on the heat with an additional splash of olive oil.
Put in half the vegetables and sweat for 2 to 3 minutes, stirring. Add 3 squashed garlic cloves, 12 sage leaves, and 8 peppercorns, mix well, and return the shoulder of lamb to the casserole dish.
Pour in 1 1/4 cups of red wine and reduce by half. Then add 1 1/4 cups of chicken stock, cover the casserole dish with a lid, and put in the oven for 2 1/2 hours, basting the shoulder from time to time.
Take out the casserole dish. Remove the shoulder, wrap it in aluminium foil, and keep warm. Keep the casserole dish on hand.
Prepare the pearl barley Shortly before the end of cooking the lamb, put 3/4 cup of pearl barley to soak for 10 minutes.
Heat another casserole dish with a splash of olive oil, put in the rest of the vegetables, and cook for 2 minutes, stirring. Drain the pearl barley and add to the vegetables. Stir, season with salt, and cook for 1 to 2 minutes.
Take a ladleful of the cooking liquid from the lamb casserole dish and pour it into the barley casserole dish. Let it swell with the liquid and cook for 15 to 18 minutes, adding more of the liquid as and when it is absorbed.
Peel 12 fresh almonds and add them at the end of cooking with a splash of olive oil. Stir and check the seasoning.
To finish your dish Cut the shoulder into large pieces and return them to their casserole dish. Add the contents of the other casserole dish and a generous twist of freshly ground black pepper and serve in the casserole dish.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2852.18 Kcal (11942 kJ)
Calories from fat	2087.91 Kcal
		% Daily Value*
Total Fat	231.99g	357%
Cholesterol	2.25mg	1%
Sodium	269.07mg	11%
Potassium	3633.61mg	77%
Total Carbs	130g	43%
Sugars	32.42g	130%
Dietary Fiber	54.04g	216%
Protein	99.77g	200%
Vitamin C	12.3mg	21%
Vitamin A	0.6mg	20%
Iron	14.4mg	80%
Calcium	1104.3mg	110%

Amount Per 100 g
Calories	347.43 Kcal (1455 kJ)
Calories from fat	254.33 Kcal
		% Daily Value*
Total Fat	28.26g	357%
Cholesterol	0.27mg	1%
Sodium	32.78mg	11%
Potassium	442.62mg	77%
Total Carbs	15.84g	43%
Sugars	3.95g	130%
Dietary Fiber	6.58g	216%
Protein	12.15g	200%
Vitamin C	1.5mg	21%
Vitamin A	0.1mg	20%
Iron	1.8mg	80%
Calcium	134.5mg	110%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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