Lamb and barley stew with garlic, rosemary and parsley

• Serves 4

• Preparation time:

• Cooking time:

Ingredients

¼ cup plain flour
700g lamb, diced
2 tbsp oil
2 tsp Gourmet Garden Garlic
1 tbsp Gourmet Garden Rosemary
2 brown onions, sliced
2 cups beef stock
1 cup water
2 carrots, chopped
2 celery stalks, chopped
½ cup pearl barley
1 large zucchini, chopped
1 tbsp Gourmet Garden Parsley

Method

Step 1
Place plain flour and lamb in a snap-lock bag. Shake to coat. Heat oil in a saucepan over medium-high heat. Cook lamb, in batches, for 3 to 4 minutes or until browned. Transfer to a 4.5 litre-capacity slow cooker.

Step 2
Add Gourmet Garden Chunky Garlic, Gourmet Garden Rosemary and onions to saucepan. Cook, stirring, for 4 to 5 minutes or until onion is tender.

Step 3
Add beef stock and water. Bring to the boil. Transfer mixture to slow cooker. Add carrots, celery stalks and pearl barley to slow cooker. Stir to combine.

Step 4
Cook, covered, on LOW for 5 hours or until lamb is tender. Add zucchini. Cook on LOW for a further 30 minutes. Stir in Gourmet Garden Parsley.

Notes