Step 1Pre-heat the oven to 170°C/325°F/Gas Mark 3.
Step 2Place a splash of olive oil into a hot pan and seal the lamb until golden brown, Place into the oven and cook for 15-20 minutes.
Step 3Add another splash of oil to a hot pan and sauté the shallots with the garlic. Add the barley and stock. Cook for 10 minute and then add the diced vegetables. Season and add the remaining butter to enrich. Leave to one side.
Step 4Remove the lamb from the oven and allow to rest before carving.
Step 5Pour the broth into bowls and top with slices of lamb.
- 4 x 250 g loins of lamb
- 1 garlic clove, peeled and crushed
- 100 g carrots, peeled and diced
- 100 g leeks, peeled and diced
- 100 g celery, diced
- 2 ltrs lamb stock
- 75 g Country Range Salted Butter
- 50 g shallots, peeled and diced
- splash of olive oil
- salt and pepper to taste
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