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Lamb and Barley Hotpot

A slow-cooked lamb and barley stew with root vegetables, seasoned with thyme and parsley, then reheated for maximum flavor.

LambMain CourseRoot VegetablesStewSlow-CookedBarley
Estimated Nutrition
Calories
780.1
kcal / serving
3120.4 kcal total
Carbs
56.6g
per serving
226.5 g total
Fat
39.6g
per serving
158.4 g total
Protein
49.1g
per serving
196.2 g total
Cook Time
150
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

GrainsCereals
100
g
Pot Barley
Boiled and drained
Liquids
1
l
Stock
Enough to cover, water can also be used
Meat
8
piece
Lamb Chop
Thick neck chops
0.5
tin
Corned Beef
Cut into thick chunks
NutsSeeds
1
bunch
Thyme
A few sprigs
2
piece
Bay Leaf
1
pinch
White Pepper
For seasoning
1
handful
Parsley
Small handful, chopped
1
pinch
Salt
To taste
1
pinch
Black Pepper
Freshly ground, to taste
Vegetables
3
piece
Onion
Medium, sliced into thick rings
2
stalk
Celery
Large, cut into short lengths
1
piece
Parsnip
Large, peeled and cut into fat chunks
2
piece
Carrot
Peeled and cut into fat chunks
4
piece
Potato
Medium, peeled and cut into fat chunks

Method

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