Irish stew

Serves 4

Cooks In1 hour 55 minutes

DifficultyNot too tricky

Nutrition per serving

• Calories 777 39%

• Fat 33g 47%

• Saturates 16g 80%

• Sugars 11.8g 13%

• Salt 1.5g 25%

• Protein 64.8g 129%

• Carbs 58.8g 23%

• Fibre 4.2g -

Of an adult's reference intake

Ingredients

• 50 g butter
• 8 lamb chump chops
• 3 onions
• 2 carrots
• 2 large potatoes
• 6 sprigs of fresh thyme
• 3 fresh bay leaves
• 150 g pearl barley

Recipe From

Jamie Magazine

By Andy Harris

Method

1. Preheat the oven to 180ºC/gas 4.
2. Heat the butter in a large frying pan over a medium heat and brown the lamb chops, then remove to a plate.
3. Peel and finely slice the onions and carrots, then add to the pan and soften for 5 minutes. Transfer to a bowl.
4. Add a wineglass of water and deglaze the pan for 5 minutes.
5. Peel and slice the potato, then spread half in a layer in a large casserole dish and season well.
6. Add a layer of onion and carrot, the lamb chops, thyme and bay leaves, then season again.
7. Add the remaining onion and carrot and sprinkle the pearl barley on top. Layer over the remaining potato, the deglazed liquid and 500ml of water.
8. Cover and bake for 1 hour 30 minutes, or until the meat is tender and the potato starts to crisp up, then serve.