WITH braised cabbage
If you’re new to using lamb in your home cooking, this would be a fine recipe to start with—a rib-sticking stew with the friendliest winter vegetables, bulked up with nutty whole-grain barley.
Season the lamb with salt and pepper. In a large skillet or sauté pan, heat the oil over high heat. When it shimmers, add the lamb and cook, turning with a thin metal spatula, until the pieces are browned on at least two sides, about 5 minutes total. Transfer to the slow cooker. Pour
Rinse the barley in a sieve under running water, then add it to the cooker, along with the leek, carrots, celery, potato, and
Stir in the parsley and add more salt and pepper, if needed. Serve.
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