Chefs Recipe – Lamb, Potato and Pearl Barley Stew by William Drabble at Seven Park Place

The weather may be un-seasonally mild but it’s still the time to get cosy with comfort food. This rustic lamb stew dish from William Drabble is a great recipe for exploring a less common cut of the meat: lamb neck – which is often underrated. Lamb neck has a richer flavour than lamb shanks, allowing it to stand up better to slow cooking in this simple, hearty dish.

Ingredients

• 400g of middle neck of lamb, diced
• 2 carrots, medium, chopped into chunks
• 1 onion, roughly chopped
• 1 tbsp of tomato paste
• 1.1l lamb stock
• 100g of pearl barley
• 4 large floury potatoes, chopped into large chunks
• 3 tbsp of vegetable oil

Method

1. Add the oil to a large pan set over a medium heat. Once hot, add the chopped lamb and cook for about 5 minutes, or until well coloured
2. Add the carrots and onions to the pan and leave to sweat for a few minutes
3. Once the onions and carrots have softened, add the tomato purée and continue to cook for a few minutes more
4. Add the lamb stock and the pearl barley to the pan and bring to the boil. Turn down the heat and cook gently for about 20 minutes, then add the chunks of potato
5. Bring back to the boil and cook slowly until the lamb is tender and the potatoes are starting to break down and thicken the sauce. Serve immediately

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