Name: Lamb chops with barley, mint and cumin
Prep time: 15 min
Cook time: 135 min
Total time: 150 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 8 lamb forequarter chops (1.5kg); 20 gram (¾ ounce) butter; 1 large brown onion (200g), chopped coarsely; 2 clove garlic, chopped finely; 1 tablespoon ground cumin; 2 large red capsicums (bell peppers) (700g), chopped coarsely; 1 cup (200g) pearl barley; 2 teaspoon finely grated orange rind; 1 cup (250ml) orange juice; 1 litre (4 cups) chicken stock; 2 cup (500ml) water; 1/4 cup firmly packed fresh mint leaves

Ingredients

1 tablespoon olive oil

8 lamb forequarter chops (1.5kg)

20 gram (¾ ounce) butter

1 large brown onion (200g), chopped coarsely

2 clove garlic, chopped finely

1 tablespoon ground cumin

2 large red capsicums (bell peppers) (700g), chopped coarsely

1 cup (200g) pearl barley

2 teaspoon finely grated orange rind

1 cup (250ml) orange juice

1 litre (4 cups) chicken stock

2 cup (500ml) water

1/4 cup firmly packed fresh mint leaves

Method

1.Heat oil in a large deep saucepan; cook lamb, in batches, until browned all over.

2.Heat butter in same pan; cook onion and garlic, stirring, until onion softens. Add cumin and capsicum; cook, stirring, until fragrant.

3.Return lamb to pan with barley, rind, juice, stock and the water; bring to the boil. Reduce heat; simmer, covered, for 45 minutes. Uncover; simmer for 30 minutes or until lamb is tender.

4.Strain mixture over a large bowl; cover lamb mixture to keep warm. Return cooking liquid to pan; bring to the boil. Boil, uncovered, stirring occasionally, for 15 minutes or until sauce thickens slightly.

5.Divide lamb mixture among plates; top with sauce then with mint.

To freeze; complete the recipe to the end of step 3. Pack into freezer-proof containers, leaving a 2.5cm (1 inch) space to allow for expansion. Seal, label and freeze for up to 3 months. Thaw overnight in the fridge. Reheat in a large saucepan, then continue from step 4.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories