A rustic and nutritious one-pan meal featuring tender lamb, chewy pearl barley, and sweet roasted fennel. This dish is perfect for a satisfying weeknight dinner, combining robust flavors in a single, easy-to-clean-up skillet.
*Image is for illustration purposes and may differ from the actual recipe (AI generated).
Ingredients
- 250g diced lamb leg or loin
- 150g pearl barley
- 600ml vegetable stock
- 1 large fennel bulb, thinly sliced
- 1 large leek, sliced
- 150g cherry tomatoes, halved
- 100g fresh spinach
- 2 cloves garlic, minced
- 30ml olive oil
- 1 tsp dried oregano
- 1 lemon, for juice
- Salt and freshly ground black pepper
Instructions
- 1.Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Season the diced lamb with salt and pepper, then sear for 3-4 minutes until browned. Remove the lamb and set aside.
- 2.Reduce heat to medium. Add the sliced fennel and leek to the same skillet, cooking for 5-7 minutes until they begin to soften. Stir in the minced garlic and dried oregano and cook for another minute until fragrant.
- 3.Add the pearl barley to the skillet and stir for 1 minute to toast it slightly. Pour in the vegetable stock, bring to a simmer, then reduce the heat to low, cover, and cook for 25 minutes, stirring occasionally.
- 4.Return the seared lamb to the skillet along with the halved cherry tomatoes. Stir everything together, cover again, and continue to cook for another 10-15 minutes, or until the barley is tender and most of the liquid is absorbed.
- 5.Remove the skillet from the heat. Stir in the fresh spinach until it wilts. Squeeze the juice of half a lemon over the dish, adjust seasoning with salt and pepper, and serve immediately.
Nutrition Information
Why this recipe
This balanced meal provides high-quality protein from lamb for muscle support and slow-release energy from fiber-rich pearl barley. It's packed with vitamins from fennel, leeks, and spinach, promoting gut health and overall vitality.
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