22 Street Lane Nursery - April 2021 Newsletter

April Newsletter

Dish of the Month

Irish Lamb Stew

See our past selections on: 22streetlanenursery.co.uk/dish-of-the-month/

• 50g butter • 900g of diced lamb • 3 onions • 2 carrots • 2 large potatoes • 6 sprigs of fresh thyme • 3 fresh bay leaves • 150g pearl barley • 500ml of water Ingredients

Method

1. Preheat the oven to 180ºC/Gas 4. 2. Heat the butter in a large frying pan over medium heat and brown the diced lamb, then remove to a plate. 3. Peel and finely slice the onions and carrots, then add to the pan and soften for 5 minutes. Transfer to a bowl. 4. Peel and slice the potato, then spread half in a layer in a large casserole dish and season well. 5. Add a layer of onion and carrot, the diced lamb, thyme and bay leaves, then season again. 6. Add the remaining onion and carrot and sprinkle the pearl barley on top. Layer over the remaining potato and add 500ml of water. 7. Cover and bake for 1 hour and 30 minutes, or until the meat is tender and the potato starts to crisp up, then serve.