Lamb stew with barley and leeks from Dinner: Changing the Game (page 77) by Melissa Clark

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Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • clcorbi on April 09, 2018

    We also enjoyed this, but, like puddlemere, I made a lot of changes. I aggressively browned my lamb, then browned the onion, celery, and a bunch of added garlic in the lamb drippings. I also used half homemade chicken stock and half water, and added a generous dash of TJ's umami paste. With those changes, this stew was rich, savory and very comforting. I imagine if I had followed the recipe as written and skipped all the browning, it would have been much more lackluster.

  • puddlemere on January 29, 2018

    I thought this was great, although I did make a few changes. I used half homemade chicken stock and half water, and I didn't have turnips, celery, or kale so I just left them out and upped the carrot and potato and added some frozen peas at the end. I also browned the lamb first, even though the recipe calls for putting everything in all at once.

  • e_ballad on October 30, 2017

    This was ok, but we’ve been spoiled by Hugh Fearnley-Whittingstall’s version. Would recommend seasoning more vigorously.

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