Barley & Lamb Stew (Alton Brown)

[HelenaZF]

CROCK POT VARIATION



Decided to make this for our easter dinner this year, and boy am I glad! This is even better than the above recipe....amd simpler, although it takes a lot longer. The lamb gets very tender and the sauce it makes is incredibly flavorful. And there's no de-boning or cutting up to do. I think I'm going to do it this way from now on.





Here are the changes:



2 pounds lamb (I used bone-in chops this time...spectacular. Buy a little extra poundage to allow for the bones.)

1/4 C. flour mixed with 1 tsp. kosher salt and 1/4 tsp. pepper.



Dredge the lamb in the seasoned flour and sear on both sides till browned in about 2 T. olive oil Transfer lamb to 6 quart crock pot.



Add to lamb and cook on HIGH for 5 hours:

1 qt. chicken stock

1 C. white wine (any variety)

1/2 tsp. oregano

1/2 tsp. rosemary leaves

any remaining seasoned flour from above.



Add and cook on LOW for another 3 hours:

1 cup pearled barley (the slow cooking kind...not the flakes)

2 C. baby carrots



The barley will eventually swell and absorb most of the sauce. That is when you know it is done cooking.