I thought that I would whip up another bulk meal, so that I could freeze some and pass it on to my friend who is having a bit of a rough time. I thought that this would be nice and warming {as I think, any day now, that this weather will start to cool down – it is Autumn isn’t it?}. 

It all started with this beautiful leg of lamb. Who doesn’t love some slow-cooked lamb? And the fact that this entire dish can be cooked in one pot just makes it so much better. 

This dish is packed full of flavour. I don’t know if you saw my instagram account with this image – but basically Simon and Garfunkle told me to use ‘parsley, sage, rosemary and thyme’. 

LAMB AND BARLEY RAGU

1 leg of lamb

2 brown onions

3 cloves of garlic

1 cup of sherry

3 cans of tomatoes

1 bunch of thyme

1 bunch of rosemary

1 bunch of sage

1 bunch of parsley

2 cups of barley

2 cups chicken stock

1/2 cup of greek yoghurt

olive oil

sea salt and cracked black pepper

Season your lamb leg and the brown it off in a little olive oil. Add the onions, garlic, rosemary and thyme into the pot and allow the onion to turn translucent before adding the sherry and allow to reduce.

Add the sage, parsley and canned tomatoes to the mix and then transfer to a 180 degree oven with the lid on the pot. Cook for 3 hours.

Remove the pot from the oven and add in the barley and the chicken stock. Mix well and then return the pot to the oven for another hour {or until the barley is cooked through}.

Fork up the lamb and serve the ragu with the greek yoghurt.