Lamb and barley bake

Lamb and barley bake



  • 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


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.

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Serving Suggestions


  • 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.

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