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Easy
Published 2017
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