
Main ingredients
- Meat
Ingredients
Method
Ingredients
- 1 deboned shoulder of lamb
- 25 sage leaves
- 10 sprigs of thyme
- 10 cloves of garlic
- Salt and black pepper
- Oil for frying
- 3 carrots
- 10 shallots
- 400ml white wine
- 400ml lamb stock
- 200g pearl barley
- 1 red pepper, sliced into strips
- 1 yellow pepper, sliced into strips
- ½ broccoli
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Method
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1Make slits all over the lamb shoulder. Using a mortar and pestle, crush five garlic cloves, half of the herbs and the salt and pepper together and use to rub over the lamb. Tie the joint with a string.
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2Peel and dice the carrots.
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3Using a Le Creuset Signature Soup Pot or Round Casserole, brown the lamb shoulder in a little bit of oil along with the carrots, remaining garlic cloves and whole shallots. Add the remaining herbs, white wine and the stock.
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4Leave to braise for 1¼ hours. Remove the lamb from the casserole and shred.
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5Add the pearl barley and peppers into the casserole and allow to simmer for 10 minutes. Then add the broccoli.
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6Place the lamb back in the casserole to combine and leave to simmer for another 10 minutes until the pearl barley is tender.