Irish Stew with Pearl Barley

A hearty traditional Irish stew made with tender lamb leg chops, pearl barley, and root vegetables. This comforting one-pot meal combines succulent meat with carrots, celery, onions, and potatoes in a rich broth.

6 servings

2 hr 15 min

Published October 4, 2025

Ingredients

•4 pieces bone-in lamb leg chops
•1 to taste Salt and freshly ground black pepper
•9 ounces carrots
•9 ounces celery
•3 whole onions
•8 cloves garlic
•¼ cup pearl barley
•2½ cups lamb or chicken stock
•10 whole potatoes
•2 tablespoons chopped parsley leaves

Cooking Instructions

1.
Preheat the oven to 325°F.
5 min
2.
Place a flameproof casserole (or large saucepan) on a medium-high heat. Trim the excess fat from the chops and place the scraps of fat in the pan so that they can render.
5 min
3.
Meanwhile, cut the chops in half lengthways so as not to go through the bone. When some fat has melted into the pan, pick out the unmelted/unrendered bits (and eat them or give them to your dogs!), turn the heat up to high and place the chops in the pan. Cook on both sides, seasoning with salt and pepper, until brown, then transfer them to a plate.
15 min
4.
Add the carrots, celery, onions and garlic to the pan, season with salt and pepper and toss on the heat for a couple of minutes until starting to go slightly golden at the edges. Return the meat (and all the juices) to the pan with the barley and stock and stir to combine. Bring to a boil, cover and cook in the oven for 1 hour.
65 min
5.
Meanwhile, peel the potatoes and halve if large. Once the hour is up, take the pan out of the oven and place the potatoes on top. Cover and put back in the oven for 35-45 minutes until cooked. Scatter with parsley and serve from the pan.
45 min

Cooking Instructions

Preheat the oven to 325°F.

5 min

Place a flameproof casserole (or large saucepan) on a medium-high heat. Trim the excess fat from the chops and place the scraps of fat in the pan so that they can render.

5 min

Meanwhile, cut the chops in half lengthways so as not to go through the bone. When some fat has melted into the pan, pick out the unmelted/unrendered bits (and eat them or give them to your dogs!), turn the heat up to high and place the chops in the pan. Cook on both sides, seasoning with salt and pepper, until brown, then transfer them to a plate.

15 min

Add the carrots, celery, onions and garlic to the pan, season with salt and pepper and toss on the heat for a couple of minutes until starting to go slightly golden at the edges. Return the meat (and all the juices) to the pan with the barley and stock and stir to combine. Bring to a boil, cover and cook in the oven for 1 hour.

65 min

Meanwhile, peel the potatoes and halve if large. Once the hour is up, take the pan out of the oven and place the potatoes on top. Cover and put back in the oven for 35-45 minutes until cooked. Scatter with parsley and serve from the pan.

45 min