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Braised lamb with pearl barley & baby root vegies


  • Seal the lamb on all sides in a thin layer of hot oil in a large heavy-bottomed pot. Remove and set aside.
  • Drain off any excess oil from the pot and gently saute the celery, onion and garlic until softish. Then add the flour, mix well and gently cook for 2 mins. Add the stock, tomatoes, pearl barley, seasonings and browned lamb. Mix well and bring to the boil. Then turn the heat down, cover and very gently simmer.
  • After about 45 mins, add the turnips, carrots and balsamic to the pot. Stir and gently simmer for another 15-20 mins, uncovered, until the sauce has reduced and the lamb is very tender.


  • olive oil
  • 1 kg lamb, cubed
  • 3 celery stalks, diced
  • 2 medium-large onions, chopped
  • 2 garlic cloves, crushed
  • 1-2 tbsp plain flour
  • 1 litre chicken stock
  • 2 cans diced tomatoes
  • 200 gm pearl barley
  • sea salt & freshly ground pepper
  • 2 bunches baby turnips, scrubbed
  • 2 bunches baby carrots, peeled
  • a splash of balsamic vinegar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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