Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 160°C (325°F) and soak a clay pot with its lid in cold water for 15 minutes to prevent cracking.

2. 2

   Pat 900 grams of diced lamb shoulder dry with paper towels, then season thoroughly with 1 teaspoon of salt and 1/2 teaspoon of black pepper.

3. 3

   Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat, then sear the seasoned lamb in batches until browned on all sides, removing it to a separate plate.

4. 4

   Add 1 large chopped onion, 2 medium chopped carrots, 300 grams of diced swede, and 450 grams of diced potatoes to the same skillet and sauté for 5 minutes until slightly softened, then stir in 3 minced garlic cloves and 2 bruised and chopped stalks of fresh lemongrass.

5. 5

   Transfer the seared lamb and sautéed vegetables to the soaked clay pot, pour in 700 ml of lamb stock and 2 tablespoons of Scotch whisky, then add 1 tablespoon of fresh thyme, 2 bay leaves, and 1/4 cup of pearl barley.

6. 6

   Place the lid firmly on the clay pot, transfer it to the preheated oven, and cook for 2 hours and 30 minutes, or until the lamb is exquisitely tender and the root vegetables are soft.

7. 7

   Carefully remove the clay pot from the oven, stir the contents gently, taste and adjust seasoning if necessary, then garnish with 2 tablespoons of fresh parsley before serving warm.

8. 8

   Allow the stew to rest for 10 minutes, with the lid on, before serving to allow the flavors to meld further.