Oven-Braised Lamb Neck Irish Stew with Pearl Barley and Herb Butter

Method

1. Preheat the oven to 160 °C (140 °C fan). Pat the lamb dry, season with half the salt and the pepper, then toss it in the flour and shake off the excess; the thin coating browns well and gently thickens the sauce later. Rinse the barley in a sieve until the water runs clear. Cut the onions into wedges, the carrots and celery into 2 cm pieces, and thinly slice the garlic.

   Add in this stepBone-in lamb neck chops (or boneless shoulder) 600 gSalt ½ tspBlack pepper ½ tspPlain flour (for dusting) 1½ tbsp

2. Heat the oil in a heavy, ovenproof 22 cm casserole with a lid over medium-high heat. Sear the lamb in batches, never crowding the pot, for 8 min in total, until every side is a deep golden brown, then lift it onto a plate. If the fat on the bottom starts to smoke or turn black, lower the heat slightly.

   Add in this stepVegetable oil 1½ tbsp

   medium-high heat

3. Turn the heat down to medium heat and add the onions, carrots, celery and garlic. Cook for 6 min, stirring, until the onions are soft and lightly golden; the brown crust on the bottom will start to loosen.

   Add in this stepOnions (medium) 1Carrots (medium) 1½Celery stalks 1Garlic cloves 2

   medium heat

4. Pour in the stock and scrape the bottom with a wooden spoon to dissolve every brown bit (this is deglazing, and it carries most of the flavour). Add the barley, thyme, bay leaves and the rest of the salt, then return the lamb with its juices. Bring to the boil over high heat (about 4 min), cover tightly and transfer to the oven. Braise for 1 h.

   Add in this stepLamb or chicken stock 800 mlPearl barley 40 gFresh thyme sprigs 4Bay leaves 1Salt ½ tsp

   high heat→oven

5. Cut the potatoes into 4 cm pieces. Take the pot out carefully with oven gloves (the pot and lid are very hot), lay the potatoes on top and push them halfway into the liquid. Cover again and return to the oven for 40 min, until the potatoes are tender and the meat is coming away from the bone.

   Add in this stepWaxy potatoes 400 g

   oven

6. While the stew finishes, mash the soft butter with the parsley, chives and lemon zest using a fork until evenly green. Roll it in cling film into a small log and chill until needed.

   Add in this stepSoftened butter 25 gFresh parsley, finely chopped 2 tbspFresh chives, finely chopped 1½ tbspFinely grated lemon zest ½ tsp

7. Let the stew rest, covered, for 10 min. Spoon off the clear fat from the surface, remove the thyme stalks and bay leaves and taste for salt. Serve in warm bowls with a slice of herb butter melting on top of each; lift the bones out at the table, or before serving if you prefer.