Published by

Marcus

from How to Eat: The Pleasures and Principles of Good Food (page 398) by Nigella Lawson

Just love this dish. I cook it most St Patrick’s Day.

lamb steaks (substituted for chops)
Onions, Carrots, parsnips
Chicken stock & beef stock (substituted for veal stock)
Pearl barley, with sage, rosemary and parsley
Topped with sliced potatoes & served with a slice of sourdough bread

Served a bit differently this time in individual pots, although I cooked it in a much larger pot, and then buttered the potatoes and placed under the grill.