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Lemon lamb with pearl barley


  • Heat a thin layer of oil to smoking in a large heavy-bottomed pot and brown the lamb all over, in 2-3 lots, reheating the oil in between.
  • Then add a little fresh oil to the pan, if needed, and gently saute the celery, onion, carrot and garlic until tender, scraping the bottom of the pot as you do so.
  • Return the diced lamb to the pot with the lemon zest, seasonings, bay leaves and about 1 litre stock. Mix well, bring to the simmer and gently simmer for about 20 mins. Then add a little more stock with the pearl barley and parsley. Stir and simmer for about 45 mins until the lamb is tender, adding more stock if needed. Strain the liquid, return to the pot and bring to the simmer.
  • Combine the cornflour and water.
  • Then mix the egg yolks, lemon juice, saffron and coriander into the stock, being careful not to scramble the egg. Remove the stock from the heat and continually whisk in the cornflour mixture until lightly thickened. Then add the lamb mixture with any juices and mix well. Taste for seasoning.
  • Serve with a simple green or Greek salad on the side.


  • olive oil
  • 1.5 kg lamb, cut into small cubes
  • 2 celery stalks, diced
  • 1 large onion, chopped
  • 1 medium carrot, diced
  • 4 garlic cloves, crushed
  • grated rind of 2 lemons & juice of 1 lemon
  • sea salt & freshly ground pepper
  • 3 bay leaves
  • 1.5 litres chicken stock
  • 250 gm pearl barley, rinsed & drained well
  • 3 tbsp chopped fresh parsley
  • ½ tspn cornflour
  • 1 tbsp water
  • 2 egg yolks
  • a good pinch of saffron, soaked in a little water
  • 3 heaped tbsp chopped fresh coriander

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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