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Slow-Roasted Lamb and Barley with Leeks and Carrots

Ingredients Required:

1kg Leeks.(s)



1kg Carrots (White Heritage)(s)



1 Flat Leaf Parsley (Bunch)(s)



1 Bay Leaf (60G Pack)(s)



1kg Italian New Potatoes (s)



2 Round Shallots 250g Bag(s)



Olive Oil
Black Pepper (Ground)
Pearl Barley

Try this slow-roasted lamb and barley with leeks and carrots with spicy, malty ales. This is so smooth, rich example is a great choice.



4 lamb shanks.

3 medium leeks, trimmed and thickly sliced.

12 shallots, peeled.

3 medium carrots, scrubbed and thickly sliced.

1 tbsp olive oil.

175g(6oz) pearl barley.

600ml (1pint) lamb or chicken stock.

300ml(10floz) dry white wine or water.

4 fresh bay leaves.

25g(1oz) fresh flat-leaf parsley, finely chopped.

roast potatoes, to serve.



  1. Preheat oven to 220C/425F/gas 7. Rub the lamb shanks with a little salt and pepper, place in a deep roasting tin and cook for 10 mins. Toss the leeks, shallots and carrots with the olive oil and add to the tin. Return to the oven for a further 10 mins until the lamb and vegetables are starting to brown.
  2. Reduce oven temperature to 180C/350F/gas 4. Add the barley, stock, wine and bay leaves to the tin plus 200ml of water. Cover with foil and roast for 2 hrs and 15 mins or until the lamb is very tender and teh barley has cooked through.
  3. Spoon into shallow bowls and scatter with chopped parsley. Serve with roast paotatoes if desired.