Ingredients:
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Directions:
Make a bouquet garni from the parsley stems, 1 thyme sprig, and the bay leaf.
1 stick butter
1 small bunch parsley, finely chopped
1 small bunch chives, finely chopped
1 sprig thyme
In a large heavy-bottomed saucepan, cook the onions in oil and butter, on medium-high heat until they are translucent. Add 1 sprig of thyme and stir. Add the lamb and brown on a high heat to seal in juices. Add carrots, and pearl barley. Pour in the chicken stock so that it almost covers the meat and vegetables. Season with salt and pepper, and add Bouquet garni. Cover and cook on low heat for 2 hours, being careful not to boil. Place potatoes on top of the stew, cover and cook for 30 minutes until the meat is falling beautifully off the bones and the potatoes are fork tender.
Melt butter in a small saucepan. Add 1 bunch chopped parsley, 1 bunch chopped chives and 1 sprig chopped thyme.
Serve the stew in large flat soup bowls, and drizzle herb butter over the potatoes or garnish with parsley and chives. |
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