Ingredients

• 900 g stewing lamb, large chunks
• 200 g smoked streaky bacon, cut into chunks
• 1 tbsp sunflower oil
• 5 medium onions ,sliced
• 5 carrots , sliced into chunks
• 6 medium potatoes , cut into chunks
• 850 ml lamb stock
• 3 spring onion,finely sliced
• 3 bay leaves
• small bunch thyme
• 100 g pearl barley
• small knob of butter

Directions

1. at oven to 160c/fan 140c/gas3. Heat the oil in a flameproof casserole. Sizzle the bacon unitl crisp. Turn up the heat, then cook the lamb for 6 mins until brown. Remove the meats. Add the onions, carrots and herbs to the pan, then cook for about 5 mins until softened. Return the meat to the pan, stir in the barley, pour over the stock, then bring to a simmer.

2. t the chunks of potato on top of the stew,cover, then braise in the oven, undisturbed, for about 1.5 hours until the potatoes are soft and the meat is tender. remove from the oven, dot the potatoes with butter, scatter with spring onions and serve.

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