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Lamb & Root Veg Stew by
Serves:  4
2 1/2oz/71g pear barley
1lb 12oz/794g lamb leg steaks, all visible fat removed, cut into chunks
12 shallots, halved
2 garlic cloves, crushed
1lb/454g baby new potatoes, peeled
4 carrots, roughly chopped
4 celery stalks, roughly chopped
7oz/198g swede,peeled & cubed
1 3/4pt/1ltr lamb or chicken stock
salt & pepper
A handdful of fresh parsley,finely chopped
Lemon wedges to squeeze over

1. Rinse the pearl barley under cold running water. Place in a pan of water & boil for 30-35 mins. Drain & set aside.

2. Meanwhile put the lamb,shallots,garlic,potatoes,carrots,celery & swede in a flame proof casserole dish. Place on the hob, pour over the stock & bring to the boil. Reduce the heat to a simmer. Stir in the pearl barley, season well, cover & cook gently for 2-2 1/2 hours, or until the lamb is tender.

3. Ladle the stew into four warmed bowls. Scatter over the chopped parsley & serve with lemon wedges to squeeze over.
Syns per serving:
Extra Easy FREE

Recipe by Slimming World
Prep Time: 20 mins
Cook Time: 3 hrs
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