Custom Search
This site uses cookies. Learn more

Slow Cooker Lamb and Barley Casserole

A traditional lamb casserole which has barley added to reduce the cost but at the same time adding texture and thickening the sauce.

Facebook Logo

COOKUK FACEBOOK PAGE


Visit our Facebook page for Recipe of the Day, news of recent recipe additions, competitions and lots more.

Submit Your Recipe

Submit your recipe to us and we will publish it for all the world to appreciate! See recipes submitted by members here.

Pubs, Restaurants and Cafes in Warwickshire

We are the experts for eating and drinking establishments in Warwickshire. We sample the food and drink at every place we visit and give an expert and impartial review.
Click here for the full list.

Diablo Sandwich Toaster

Everything you ever wanted to know about the Diablo Sandwich Toaster. Recipes, cheapest places to buy your Diablo, FAQs and lots more. Click here to go to our pages dedicated to the Diablo Sandwich Toaster,


 

Slow Cooker Lamb and Barley Casserole - uncooked

INGREDIENTS                         

500g / 1lb 2oz of stewing / braising lamb.
1 largish carrot
2 sweet peppers (bell pepper)
2 sticks of celery
2 medium onions
2 tablespoons of pearl barley
2 cloves of garlic
A teaspoon of mixed herbs (thyme, rosemary and sage go well)
375ml / two thirds of a pint of very hot lamb or vegetable stock (two stock cubes)
Salt and pepper to taste

PREPARATION TIME

: 15 minutes

COOKING TIME

: 8 hours (see Cook's Notes above)

DIFFICULTY LEVEL

: Easy

FREEZE

? Yes

SERVINGS

: 4

COOKING EQUIPMENT

: 1 slow cooker, 3 litre or larger.

PPREPARATION

Start the cooking process before preparing the ingredients in the sequence set out below.
Cut the carrot in half and slice (approx 5 to 6mm slices).
Finely chop the celery, onions and garlic.
Remove the stalk from the red peppers, cut in half and remove the pips and pith. Slice and chop into small bits.
Cut the lamb into 2 to 3cm cubes removing any excess fat.

COOK'S NOTES FOR SLOW COOKER LAMB AND BARLEY CASSEROLE

Different shops and supermarkets give the same cut of lamb different names. For this recipe use braising or stewing lamb. Normally braising lamb will be sold as large pieces which can be cut into 2cm cubes whilst stewing lamb is often sold as already cubed.

The vegetables added to the casserole are easily varied. We have chosen sweet peppers, carrot, celery and onions. Other vegetables which go well include peas (defrost in water, drain and then add 15 minutes before the end of cooking), parsnips, turnips, celeriac and other root vegetables. We haven't suggested potatoes because the pearl barley does their job.

We recommend a cooking time of two hours on high followed by 4 to 5 hours on low. If the entire cooking time is on low then we suggest 8 hours is best. This is a one-pot slow cooker recipe which cooks entirely in the slow cooker. You can of course fry off the lamb for a couple of minutes and even fry off the vegetables as well but it adds nothing to the flavour or appearance of the final casserole.

We cooked our lamb and barley casserole in the Sainsbury's 4.5 litre slow cooker which could easily take a scaled up version for six people. A 3 litre slow cooker would also be large enough to cook this casserole. We have tried similar sized recipes many times in the Tesco 3.3 litre slow cooker and they all worked out well. As with all our slow cooker recipes, check out our hints and tips page if you require any further help.

This casserole can also be cooked on the hob in a large pan. Simply cook on a low heat for about 2½ hours until the lamb is tender. The amount of stock should be increased to 500ml / just under 1 pint to allow for evaporation.

Recipe by .

RECIPE INSTRUCTIONS

STEP 1

Turn the slow cooker to high and add the near boiling stock. Add the prepared carrots next, then the celery, onions and garlic. Now add the red peppers followed by the pearl barley, herbs, salt and pepper.

Finally add the chopped lamb and gently press the ingredients into the stock without stirring. Cook on high for two hours.

Slow cooker lamb and barley casserole 

STEP 2

After two hours turn the slow cooker to low and cook for a further five to six hours.

The cooked lamb and barley casserole will keep for an hour or so on the "keep warm setting" if required.

 APOLOGIES, forgot to take the final picture but it looked and tasted superb!
1 RATINGS GIVEN

5 star rating
20 November 2011
From: Emma Payn
I tried this with the free lamb I'd got with my Tesco Orchard programme vouchers - it was delicious! The lamb was melt in the mouth and the casserole was everything you would expect but with the added texture of barley. Yummy!
ADD YOUR COMMENTS BELOW ABOUT THIS LAMB AND BALEY RECIPE. IT WILL BE ADDED ABOVE WITHIN 12 HOURS

Your Email address:

Your Name:

Click one Rating Below For This Recipe:
one star rating
two star rating
three star rating
four star rating
five star rating
Your Comments For This Recipe:

Copyright 2006 - 17 David Marks. All rights reserved.