Lamb & Barley by Alex Szrok

The easiest and most delicious lamb shoulder recipe you’ll ever make.

Done in 4 hours

Serves 6

Tom Jackson

Dish by Tom Jackson



For the lamb:

1lamb shoulder

12round shallots

5 clovesgarlic

500mldry white wine

500mllamb or chicken stock

1 packspring greens

200gpearl barley

3bay leaves

1 bunchmint

For the green sauce:

1 bunchparsley

1 bunchmint

half a tinanchovies

2 tbspcapers

1 clove, gratedgarlic

a glugextra virgin olive oil

Slow cooked lamb slowly simmered in its own juices for hours and hours with pearl barley and some spring greens at the end. Easy, simple and outrageously delicious.


Pre heat oven to 150°C. Place a large lidded oven safe pan on a medium heat.

Stab the lambs shoulder all over with the tip of a sharp knife, rub with olive oil, season generously.

Brown the lamb shoulder on all sides and then remove.

Add the shallots to the pan and gently brown, followed by the garlic, the the wine and stock. Add the bay leaves and the whole tied bunch of mint, bring to a simmer then place the shoulder back in the pan, cover with parchment, and the lid.

Place into oven for 1.5 hours, then turn the lamb over, and back in for 1.5 hours. Remove lid, with tongs lift up the shoulder and add the barley underneath and into the liquid, place the lamb back on and roast for another 45 - 1 hour until the barley is swollen and tender. Add the stripped spring greens 15 mins before the end of the cooking time.

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Tom Jackson

Tom Jackson

Originally hailing from Birmingham, England and with a culinary heritage sprawling around Britain, Tom, the host of Shelf Life and Alphabetti, is a cook from nowhere that takes inspiration from everywhere. Passionate about the shared food experience and the commonalities between supposedly separate cuisines, Tom showcases broad and thorough references in his cooking and has a particular love for spices. He is also obsessed with pasta salads and is currently waiting for Mr. Naga to get in touch regarding his Ambassadorship.

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