Nutrition balance score
Unbalanced
Glycemic Index
23
Low
Glycemic Load
15
Moderate
Nutrition per serving
Calories1268.2 kcal (63%)
Total Fat40.3 g (58%)
Carbs67.3 g (26%)
Sugars8.8 g (10%)
Protein133.2 g (266%)
Sodium7988.1 mg (399%)
Fiber10.4 g (37%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Ingredients
800glamb neck fillet
20gplain flour
for dusting
3 tspvegetable oil
185gleeks
thickly sliced
240gcarrots
thickly sliced
240gcelery sticks
thickly sliced
2 sprigsrosemary
or thyme, leaves stripped and roughly chopped
2bay leaves
1 litrelamb stock
fresh
100gpearl barley
240gturnips
peeled and cut into wedges
200gfrozen peas
mint leaves
finely chopped
sea salt
freshly ground black pepper
Instructions
Method
Step 1
1 Cut the lamb into 2.5cm chunks and season well with salt and pepper. Dust the lamb lightly with flour. Place a large flameproof casserole or non-stick saucepan over a high heat.
Step 2
When the pan is hot, add 1 tsp oil and swirl it around. Add a third of the lamb and cook for about 5 minutes, until browned all over. Transfer to a plate and repeat with the rest of the oil and lamb.
Step 3
3 Add the leeks and carrots to the pan and cook for 5 minutes, until slightly softened, adding a splash of water if needed. Add the celery, rosemary, bay leaves and stock. Return the lamb to the pan and bring to a simmer.
Step 4
Stir in the pearl barley and add a big pinch each of salt and pepper. Simmer for 20 minutes, then add the turnips and simmer for another 25-30 minutes or until the lamb, turnips and barley are all tender. Add a little more stock or water if you need to.
Step 5
5 Stir through the peas to defrost and warm through, and fold through the mint. Season with salt and pepper to taste and serve in warmed bowls.
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