Herbed Lamb And Barley Pilaf Recipe

English cuisine · 641 calories

Herbed Lamb and Barley Pilaf recipe

About this recipe

Herbed Lamb and Barley Pilaf is the ultimate comfort food, combining tender lamb, nutty barley, and fragrant parsley in a single, easy-to-make dish. This hearty English-inspired recipe is perfect for dinner and packs a high-protein punch with 84g per serving, ideal for active lifestyles or anyone looking for a balanced meal. The pearl barley adds a chewy texture and a dose of fiber, while fresh carrots offer sweetness and essential nutrients. Cooking this pilaf is a breeze—it’s a one-pan dish that minimizes cleanup while maximizing flavor. Serve hot with a squeeze of lemon juice for a bright finish and enjoy the wholesome goodness of this satisfying dinner. Perfect for busy professionals seeking a convenient yet nourishing meal.

Ingredients

  • NaN Fresh Halal British Lamb Shoulder - Red Tractor Approved
  • - Heera Pearl Barley
  • - Biona Capers In Olive Oil
  • 1 Onion Large 1 Each
  • 100 G Jumbo Garlic 100g
  • 100 g Yorkshire English Carrots 100G
  • - Schwartz Flat Leaf Parsley
  • 250 Ml Trs Lemon Juice 250Ml
  • 100G Heera Black Pepper Powder 100g
  • 400G Greenfield Himalayan Salt Fine 400G
  • 500G Great Scot Vegetable Broth Mix
  • 200G All Things Butter Unsalted Butter
  • 70G Natco Ground Cumin, 70G
  • - Schwartz Bay Leaves

Instructions

  1. 1. Heat olive oil in a large pan over medium heat and sear lamb cubes until browned on all sides.
  2. 2. Remove the lamb from the pan and set aside, then sauté chopped onions and minced garlic in the same pan for 3 minutes.
  3. 3. Add sliced carrots to the pan and cook for another 5 minutes until slightly softened.
  4. 4. Stir in pearl barley and mix well to coat it with the flavors from the pan.
  5. 5. Return the lamb cubes to the pan and season with salt and ground black pepper.
  6. 6. Pour in the vegetable stock and bring the mixture to a gentle simmer.
  7. 7. Cover the pan and let it cook for 25 minutes, stirring occasionally to prevent sticking.
  8. 8. Check the barley for tenderness and ensure the liquid has been absorbed; add more stock if needed.
  9. 9. Stir in freshly chopped parsley and a squeeze of lemon juice for brightness.
  10. 10. Taste and adjust seasoning with salt or pepper as desired.
  11. 11. Serve hot, garnished with extra parsley and a wedge of lemon on the side.