Monmouth Stew

• 1 12 lbs stewing lamb, cubed (or 8 lamb chops trimmed)
• 1 ounce seasoned flour
• 1 ounce butter or 1 ounce oil
• 4 -6 leeks, cut into rings
• 12 ounces pearl barley
• 4 sprigs parsley, plug
• 1 sprig thyme, plus
• 1 bay leaf, tied together with string
• salt and black pepper
• 34-1 pint lamb stock

1. Set oven to 350*F or Mark 4.
2. Toss the lamb with the seasoned flour.
3. Heat the butter or oil in a frying pan and lightly brown the meat all over for 1 minutes.
4. Add the leeks and fry for a further minute, then transfer to a casserole dish.
5. Add the barley, herbs and seasonings, then pour over the stock.
6. Bring to the boil, cover and cook in the oven for 1 12 to 2 hours.
7. Remove the bundle of herbs (bouquet garni) before serving and serve with boiled potatoes.
8. Alternateively, if desired, the stew can be cooked gently, covered, on top of the stove until the meat is tender.

stewing lamb, flour, butter, leeks, pearl barley, parsley, thyme, bay leaf, salt, lamb stock

Taken from www.food.com/recipe/monmouth-stew-123698 (may not work)