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.

Ingredients

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

Lemon

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Just before searing add your coriander or parsley to your pearly barley and stir through.

Enjoy