1 table spoon olive oil
250g lamb neck fillets, cut into 2cm cubes
2 parsnips, roughly chopped
2 carrots, roughly chopped
1 onion, finely chopped
1 potato, finely diced
3 smoked streaky bacon rashers, finely sliced
125g pearl barley
1.2 litre lamb stock (you can buy lamb stock from a supermarket. I usually make it myself by using leftovers from roasted leg of lamb (bone and remainder of meat). It is slightly longer to make as you need to boil bone for 3-4 hours to get flavoursome stock but it worth it).
75g frozen peas
Small handful flat leaf parsley, finely chopped
Sea salt and freshly ground black pepper
Heat olive oil in a large casserole. Brown lamb all over – do this in batches if necessary to stop the lamb from sweating rather than browning. Add parsnips, carrots, onion, potato and bacon.
Fry for 3-5 minutes.
Add the pearl barley and mix well. Pour in the stock and stir well, scraping any sticky goodness from the bottom of the casserole. Bring to the boil, cover and simmer gently for 40-50 minutes until lamb is tender.
Stir in the peas, heat through, then check the seasoning. Transfer to individual bowls, garnish the broth with parsley and serve.
Neck is ideal cut of lamb to use if you are watching your wallet, and pearl barley adds great texture and body.