Barley and Lamb Stew

Ingredients

• 2 lbs boneless lamb shoulder, trimmed of fat and cut into bite-size pieces
• 1/4 teaspoon kosher salt
• 1 teaspoon fresh ground black pepper
• 1 tablespoon all-purpose flour
• 1 tablespoon olive oil, divided
• 3 medium carrots, cut into 1/4-inch rounds
• 1 cup barley, pearl barley
• 4 cups chicken broth
• 2 teaspoons oregano, freshly chopped

Directions

1. 1

   In a medium mixing bowl, toss the lamb with the salt, pepper and flour.

2. 2

   Heat 1/2 tablespoon olive oil in a 4 to 5-quart Dutch oven set over medium-high heat until it shimmers. Add half of the lamb, and brown on all sides, approximately 7 to 8 minutes total.

3. 3

   Remove the lamb to a bowl and repeat with the remaining oil and lamb.

4. 4

   Remove the second batch of lamb to the bowl and add the carrots to the pot. Saute the carrots for 3 to 4 minutes, stirring occasionally.

5. 5

   Return all of the lamb to the pot along with the grits and stir to combine.

6. 6

   Add the chicken broth and bring to a boil.

7. 7

   Once boiling, decrease the heat to low, cover and simmer for 30 to 45 minutes or until the liquid is absorbed and the lamb and grits are tender.

8. 8

   Five minutes before the stew is finished, add the oregano. Taste for seasoning and add salt and pepper as desired. Serve in bowls.