- rapeseed oil
- 250g diced lamb
- 3 rashes of thick smoked bacon
- 1 onion
- 1 large carrot
- 2 potatoes
- pinch of thyme
- pinch of oregano
- pinch of rosemary
- 50g pearl barley
- 650ml of stock
- salt and pepper
Heat fan oven to 160 degrees. Cut bacon and lamb into 3cm pieces, then fry in deep frying pan with oil till browned. Place meat in casserole dish with lid.
Chop onion roughly and fry in the same pan till soft. Add herbs, stock, salt and pepper, bring to simmer. Add pearl barley, cook for 6 minutes.
While the barley is simmering, chop carrot and potato into big chunks. Place on top of the meat in the casserole dish.
When the barley is softened, add contents of frying pan into casserole dish. Place a piece of baking paper on top, then the lid. This helps seal the hot pot. Cook in the oven for 1hr 30mins or until potato is ready and meat is tender. Then enjoy!
We've served this dish dressed with some delicious wild garlic pesto on top.