Turnip colcannon
This traditional Irish side dish adds a dollop of comfort to any meal, perfect for cold rainy nights
Slow cooker lamb stew
Serves 6
Easy
Prep:
Cook:
Middle neck or scrag end of lamb are flavoursome cuts and perfect for braising in this traditional slow cooked Irish stew. It contains filling pearl barley, too
Skip to ingredients
Loading...
- 1 tbsp sunflower oil
- 200g smoked streaky baconpreferably in one piece, skinned and cut into chunks
- 900g cheap stewing lamblike middle neck or scrag (ask at your butcher counter), cut into large chunks
- small bunch thyme
- 3 onionsthickly sliced
- 5 carrotscut into big chunks
- 6 medium potatoescut into big chunks
- 700ml lamb stock
- 3 bay leaves
- 85g pearl barley
- 1 large leekwashed and cut into chunks
- small knob of butter
Nutrition: per serving
- kcal673
- fat39g
- saturates16g
- carbs40g
- sugars11g
- fibre7g
- protein40g
- salt1.4g
Method
step 1
Heat the slow cooker if necessary, then heat the oil in a frying pan. Sizzle the bacon until crisp, tip into the slow-cooker pot, then brown the chunks of lamb in the pan. Transfer to the slow-cooker pot along with the thyme, onions, carrots, potatoes, stock, bay leaves and enough water to cover the lamb. Cover and cook on Low for 7 hrs.
step 2
Stir in the pearl barley and leek, and cook on High for 1 hr more until the pearl barley is tender.
step 3
Stir in the butter, season and serve scooped straight from the dish.
