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French lamb riblets with pearl barley


  • Heat a thin layer of oil in a large heavy-bottomed pot and seal the lamb all over until brown in 2 or 3 lots. Remove. 
  • Add a little fresh oil to the pot, if needed, and gently sauté the onion, carrot, leek, swede, parsnip and garlic until tender, stirring now and again. 
  • Then add the flour, mix well and briefly cook, regularly stirring. 
  • Add the tomatoes, stock to cover, seasonings, pearl barley, potatoes, bay leaves and thyme. Stir well and bring to the boil. 
  • Return the lamb, turn down the heat and gently cook for about 1¼-1½ hours until the meat is falling off the bone.  
  • Serve in individual large bowls with parsley sprinkled on top.


  • olive oil
  • 1 kg lamb riblets, trimmed
  • 1 onion, chopped
  • 1 large carrot, diced
  • 1 leek, diced
  • 1 swede, diced
  • 1 parsnip, diced
  • 2-3 garlic cloves, crushed
  • 2 heaped tbsp plain flour
  • 400 gm can diced tomatoes
  • 1+ litre chicken stock
  • sea salt & freshly ground pepper
  • ¾ cup pearl barley
  • 8 chats (baby potatoes), peeled & halved
  • 2 bay leaves
  • 1 fresh thyme sprig
  • 2 tbsp chopped fresh parsley

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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