Lamb and barley bake

Serves:

Ingredients

• 2 tbsp olive oil
• 2 leeks, white parts only, thinly sliced
• 1 onion, thinly sliced
• 1kg diced lamb
• 3 tbsp pearl barley
• 2 cloves garlic, crushed
• 8 medium potatoes, thinly sliced
• 375ml (1 1/2 cups) chicken stock
• 1 tsp fresh thyme leaves
• 1/2 cup grated cheddar
• 1/2 cup grated parmesan
• 125ml (1/2 cup) single cream

Method

Preheat oven to 180C conventional or 160C fan-forced.

Grease an oven-proof casserole dish.

Heat 1 tbsp olive oil in a heavy-based pan.

Saute leek and onion over a low heat until soft. Set aside.

Add 1 tbsp olive oil to pan. Saute lamb until browned. Set aside.

Saute barley and garlic for 1 minute. Set aside.

Combine leek mixture, lamb, and barley mixture.

Layer base of casserole dish with 1/2 of the potato slices.

Top with leek, lamb and barley mixture.

Top with the rest of the potato slices.

Pour over the stock.

Cover casserole and bake for 2 hours.

Remove from oven.

Sprinkle with thyme and grated cheeses.

Pour cream over the top and bake for an additional 30 minutes, until top is golden.

Serve with a green salad.

Find more dinner recipes

• Beef and glass noodle stirfry
• French omelette
• Easy lamb koftas
• Fettucine alfredo
• Spaghetti with tuna and olives
• Chicken and sweet corn soup

Serving Suggestions

Note

• If you haven’t got thyme, use the same quantity of rosemary instead.
• Substitute the same amount of beef if you fancy a change from the lamb.
• This recipe was created by Alana House for Kidspot, New Zealand’s best recipe finder.