Recipe Fragrant lamb and barley ragout : Hearty Dishes and Tasty

Recipe Fragrant lamb and barley ragout : Delicious Food and Enjoy a Night Under the Stars – One dish that is suitable for breakfast is a casserole. This potato casserole is easy, delicious, and can provide the nutrients your body needs to be more energized throughout the day. Its unique taste and large portion will certainly add to the delicacy of this one menu. For those of you who are curious about the menu of this unique casserole, let’s see what!. This Recipe Fragrant lamb and barley ragout has been designed to be as simple and easy as possible to put into practice. With 0:35 prep, 4 serving, Capable cooks level.

Try this slow-cooked lamb casserole that incorporates pearl barley, fennel and red wine.


  • 165g (3/4 cup) pearl barley
  • 1 1/2 tablespoons extra virgin olive oil
  • 1kg boneless lamb leg, cut into 4cm pieces
  • 1 brown onion, finely chopped
  • 1 fennel bulb, trimmed, finely sliced, fronds reserved
  • 2 garlic cloves, finely chopped
  • 70g (1/4 cup) tomato paste
  • 250ml (1 cup) red wine
  • 2 whole star anise
  • 2 bay leaves
  • 2 large strips orange rind, white pith removed
  • 1L (4 cups) Massel salt reduced chicken style liquid stock
  • 1/4 cup fresh continental parsley leaves, chopped
  • 1 orange, rind finely grated
  • 1 garlic clove, crushed, extra


  • Step 1
    Place the barley in a bowl and cover with warm water. Set aside until required.
  • Step 2
    Meanwhile, preheat oven to 180C/160C fan forced. Heat 1 tbs of the oil in a large flameproof casserole dish. Season the lamb and cook, in 2 batches, for 5 minutes or until golden. Transfer to a plate.
  • Step 3
    Heat the remaining oil over medium-low heat. Add the onion, fennel and garlic. Cook, stirring often, for 8 minutes or until soft. Add the tomato paste and cook, stirring, for 1 minute. Increase heat to medium-high. Add the red wine and cook, scraping the bottom of the pan with a wooden spoon, for 3 minutes or until nearly reduced. Add the lamb, star anise, bay leaves, orange rind and 500ml (2 cups) of the stock.
  • Step 4
    Cover and bake for 1 hour. Drain the barley. Add the barley and remaining stock to the dish. Cover and bake for a further 40 minutes or until the beef and barley are both tender. Season and stand, covered, for 10 minutes.
  • Step 5
    Combine the parsley, orange rind and extra garlic in a small bowl. Sprinkle over ragout and top with the reserved fennel fronds.

Fragrant lamb and barley ragout

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