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  • 1 lb. lamb (shoulder or leg, cut into 1-2" pieces)
  • flour, for dredging
  • olive oil
  • 1 small onion, diced
  • 1 cup carrots, sliced
  • 1 cup celery, sliced
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 5 cups chicken broth
  • 8 oz. crimini mushrooms, halved or quartered
  • 1/4 lb. green beans or haricots vertes
  • 1 bay leaf
  • 1 tsp. ground marjoram
  • 1/2 tsp. dried thyme
  • 1 cup pearl barley
  • salt and pepper.


  • Season lamb with salt and pepper and then dredge in flour, shaking off excess.
  • Heat olive oil in a dutch oven. Add the lamb in batches, if necessary, and brown on all sides (not cooking through). Remove.
  • To the dutch oven, add the onion (and more oil if necessary) and saute until just tender. Add the carrots, celery and garlic and saute for another minute or so.
  • Add the chicken broth and deglaze the pan, scraping up all the browned bits. Reduce slightly before adding the broth, bay leaf, marjoram, green beans and mushrooms. Bring to a boil and then add the lamb and the barley. Cover, cooking for about 45 minutes until barley is cooked and lamb is tender. (I took the lid off for about 5 additional minutes at the end to thicken the stew slightly). Season to taste.

Categories: Dinner  Lamb/Sheep  Soup  Stew 

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