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Mini lamb roasts with root vegie & barley broth


  • Preheat oven to 200°C fan forced (220°C normal). 
  • Heat a little oil in a large heavy-bottomed pan and gently sauté the garlic, leek, carrot, celeriac, swede and celery until tender, but not coloured. 
  • Then add just over 2 cups stock with salt, pepper, the rosemary and barley. Turn the heat down, stir and rapidly simmer for about 20-30 mins until the barley is tender, adding the remaining stock as you do so. Taste for seasoning. 
  • At the same time, place the lamb in a large baking tray and sprinkle with oil, a squeeze of lemon juice and seasonings. Cook in the oven for about 15-18 mins. Then remove and set aside to rest for a few minutes, before slicing. 
  • To serve, ladle the broth into individual bowls, arrange sliced lamb on top and sprinkle with chopped parsley.


  • olive oil
  • 2 garlic cloves, crushed
  • 1 leek, washed well & sliced
  • 1 medium carrot, diced
  • 1 celeriac (celery root), diced
  • 1 swede, diced
  • 2 celery stalks, diced
  • 1 litre chicken or vegie stock
  • sea salt & freshly ground pepper
  • 1 fresh rosemary stalk
  • 100 gm pearl barley
  • 3-4 mini lamb roasts
  • ½ lemon
  • 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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