Lamb and Barley Bonanza with Mint and Lemon Zest

Ingredients

• 2 pounds lamb shoulder, trimmed and cut into 1 1/2-inch cubes
• 2 tablespoons olive oil
• 1 yellow onion, diced
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 1 cup pearl barley
• 6 cups lamb or beef stock
• 1 tablespoon tomato paste
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup fresh mint, chopped
• 1 lemon, zested
• 1 tablespoon lemon juice

Method

1. 1

   Pat the lamb cubes dry with paper towels and season generously with salt and pepper.

2. 2

   Heat the olive oil in a 6-quart Dutch oven or stock pot over medium-high heat. Brown the lamb in batches, about 3 to 4 minutes per side, transferring browned pieces to a plate.

   8:00 · Brown lamb
3. 3

   Add the onion, carrots, and celery to the pot and cook, stirring occasionally, until softened, about 6 minutes.

   6:00 · Soften vegetables
4. 4

   Stir in the garlic and tomato paste and cook until fragrant, about 1 minute.

   1:00 · Cook garlic and paste
5. 5

   Return the lamb to the pot and add the stock, bay leaves, and thyme. Bring to a boil, then reduce heat to low and cover.

6. 6

   Simmer, covered, until the lamb is tender, about 1 hour 15 minutes, stirring occasionally.

   1:15:00 · Simmer lamb
7. 7

   Stir in the pearl barley, cover, and continue to simmer until the barley is tender and the stew has thickened, about 35 minutes.

   35:00 · Simmer barley
8. 8

   Remove the bay leaves and discard. Taste and adjust seasoning with salt and pepper as needed.

9. 9

   Stir in the chopped mint, lemon zest, and lemon juice just before serving.

10. 10

    Ladle into bowls and serve hot, garnished with additional mint if desired.