Lamb and pearl barley casserole with mustard parsley dumplings
- October 2009
- Serves 4
- Hands on time 20 mins, plus 1 hour cooking time
This lamb casserole recipe can be made ahead of time then put in the freezer for a cold evening. The cheesy dumplings will win everyone’s heart.
- 34.2g (16.5g saturated)
- 50.2g (6.9g sugars)
- 1 tbsp olive oil
- 750g lamb neck fillet, cubed
- 1 celery stick, sliced
- 2 medium leeks, sliced
- 2 carrots, chopped
- 2 garlic cloves, chopped
- 1 tbsp plain flour
- 200ml white wine
- 800ml lamb stock, hot
- 75g pearl barley
- 2 fresh bay leaves
- Small bunch each of fresh thyme and parsley, tied with string
For the mustard and parsley dumplings
- 125g self-raising flour
- 50g butter, softened
- 2 tsp wholegrain mustard
- 25g mature Cheddar, grated (optional)
- Small handful fresh flatleaf parsley, chopped
- Heat the oil in a large casserole over a high heat. Season the lamb and fry, in batches, until golden all over. Remove the lamb and set aside.
- Add the celery, leeks and carrots to the pan and sauté for 3-4 minutes. Add the garlic and fry for 1 minute, then add the plain flour and stir well.
- Return the lamb to the pan, pour in the wine and bubble for a few minutes, then add the stock, barley, bay leaves and herbs. Bring to the boil, cover and simmer for 40 minutes until the lamb is tender. Remove the bay leaves and herbs.
- While the stew cooks, make the dumplings. Mix the flour, butter, mustard, cheese (if using) and parsley with salt and pepper and a splash of water, until you get a soft dough. Roll into walnut-sized balls, add to the stew and cook for 10-15 minutes more. Serve with mashed potato.
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