Cooks in: 50mins
Levels: Easy
Serves: 6
List of Ingredients
- 1 1/2 LBS. of lamb (leg or loin), cubed
- 7 OZ. of hulled barley
- 8 of artichokes
- Blond beer
- bay leaves
- garlic
- salt
- extra-virgin olive oil
Method
1
Boil the barley in unsalted water for around 40 minutes. Drain and add 2 Tbsp. olive oil.
2
Clean and trim the artichokes. Cut into wedges and cook them in a saucepan with a little oil, 1 unpeeled garlic clove, and 2 bay leaves for 2-3 minutes; add 1 cup beer, cover and cook for another 2-3 minutes over medium-low heat.
3
Lightly coat a nonstick pan with oil and brown the lamb until it has a light brown crust, transfer the lamb to the saucepan with the artichokes, add salt to taste, cover and cook for 3-4 minutes. Serve the stew and artichokes with the hot barley and garnish with bay leaves if you like.