Had a busy day in the fishmongers today so wanted to have something fairly easy for dinner tonight. Kids love lamb and pearly barley. I used shoulder chops as the were very economical. Great for mid week meals.
5 Welsh Lamb Shoulder Chops (room Temp)
500 ml Beef Stock
340 g Pearl Barley
1/2 courgette – diced
1 small red onion – finely diced
3 cloves of garlic – finely diced
1 Red pepper – deseeded and diced
1 bunch Coriander or parsley – finely chopped
Couple knobs of butter
2 Tbls Olive Oil
Salt & Pepper
- Start with Pearl Barley as it takes the longest. Heat stock, add barley and boil for 10 min. Reduce pan to simmer and leave it be for 40-50 min. Stir occasionally. If starts to dry out add a little water.
- In a small fry pan, saute courgettes and onions in 1 Tbls olive oil for a few minutes till they start to soften. Add garlic and red pepper and saute a few minutes longer. Turn off heat and stir in a knob of butter.
- When Pearly barley has cooked add in the veg and another knob of butter, season and keep warm. You want it kinda like a risotto texture. Creamy not to much liquid.
- Heat a fry pan. Season lamb with salt & pepper. Add 1 Tbls olive oil to pan. Add Lamb steaks. Ensure that you leave them for a good minute or so to get a crust. Turn and do same for other side. I personally like my lamb pink so use a prob to test temp. I take out around 53c. But its up to you. Like more cooked leave in longer. I pop them in some aluminium foil to rest. Give you pan a squeeze of lemon juice to deglaze and poor this on resting lamb.
- Just before searing add your coriander or parsley to your pearly barley and stir through.