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LAMB AND BARLEY STEW
A dish which likes to be made a day before eating.
    Servings
    8
    Servings
    8
    Instructions
    1. Place the lamb, herb bundle, bay leaves, peppercorns and a pinch of salt in a pan, cover with water, bring to the boil, skim, reduce to the gentlest of simmers, and add the vegetables and barley. Cook for 1 hour. Check the meat with a knife to see if it is giving, but catch it before it is overcooked (watch that it never cooks too fast). Decant into a clean china container and allow to cool in its broth.
    2. When cold a layer of fat should form on the surface; remove this. When it comes to the eating return the lamb, vegetables, barley and broth to a pan, bring up to the boil, and reduce to a simmer until all is hot. Check the seasoning and remove the thyme bundle. Serve on deepish plates so the broth can be enjoyed as well.
    3. Some may be tempted to add more oomph to this dish, but I’m all for its soothing, gentle qualities.
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