For a flavourful, warming meal try Mike Robinson's delicious recipe for pot roast Buccleuch lamb served with a tasty barley broth
Servings: 4
Level of difficulty: Easy
Preparation Time: 20 minutes
Cooking Time: 1 hour
Ingredients
2 x 2/3 bone racks of Buccleuch Lamb
Salt, and freshly ground pepper
Olive oil, for shallow-frying
1 carrot, finely chopped
2 sticks of Celery, finely chopped
1 onion, finely chopped
1 large leek, chopped coarsely
10 Shallots, peeled and left whole
3 garlic clove, smashed
200g pearl barley
150ml lamb stock, (or chicken or beef)
150ml Red wine, (ideally Chianti)
1 bunch of Thyme
1 tbsp Balsamic vinegar
Method
1. Season the racks of lamb with salt and freshly ground pepper.
2. Meanwhile, heat a griddle pan until hot. Place the lamb on the griddle pan and sear until well-coloured on both sides. Set aside.
3. Heat the olive oil in a casserole dish. Add in the carrot, celery and onion and fry gently, stirring often, until softened but not browned.
4. Add in the leek, and mix well.
5. Add in the shallots and garlic cloves, then the pearl barley, stock, red wine and balsamic vinegar. Season well with salt and freshly ground pepper.
6. Bring to the boil, then reduce the heat and simmer gently until the barley is al dente.
7. Place the lamb on top of the barley and top with the bunch thyme, reserving 2-3 sprigs.
8. Cover and simmer for 15 minutes.
9. Remove the lamb and set aside, keeping warm, and discarding the thyme.
10.Check the barley broth for seasoning and spoon into a warm serving dish. Slice the racks of lamb into cutlets and arrange them over the barley. Very finely chop the reserved thyme, sprinkle over and serve.
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