Name: Luisa’s Lamb and Barley Bowls
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: Serves 4
Ingredients: olive oil; 1 × 410 g can lentils, drained and rinsed; 1 carrot, finely chopped; 3–4 cloves garlic, crushed; 4 rounds lamb neck; 300 g baby spinach, rinsed; 1 red onion, finely chopped; 1 fresh chilli, chopped; 1 bay leaf; 4 sprigs fresh thyme, picked; salt and freshly ground black pepper; 1 tsp smoked paprika; 4 cups lamb stock (I use Nomu Lamb Fond); ¼ cup white wine; small handful fresh parsley, chopped; 1 stick celery, finely sliced; 2–3 ripe tomatoes, chopped; 1 cup tomato purée; 4 rashers bacon, chopped

Preparation info

Serves
4

Difficulty
Medium
Ready in
2 hr 30

Appears in

Wholesome

By Sarah Graham

Published 2017

About

Ingredients

What you’ll Need

olive oil
1 red onion, finely chopped
3–4 cloves garlic, crushed

Method

What to do

Heat a saucepan with a little olive oil and gently sauté the onion, garlic, bacon, carrot, celery, bay leaf, chilli and thyme for about 5 minutes, or until the vegetables are beginning to soften and the onion is lightly golden brown.
Add the smok