Lamb & Barley Stew with Dried Figs, Olives & Gruyère Toasts | Freemark Abbey Winery

Ingredients

• 1 cup pearl barley
• 4 lb boneless leg of lamb
• cut into 1-inch pieces
• Kosher salt
• 1 tablespoon freshly ground black pepper
• 6 tablespoons extra-virgin olive oil
• 2 cups peeled and diced carrot
• cut into medium dice
• 2 cups diced celery
• 2 cups diced yellow onion
• 6 cloves garlic
• sliced
• 1⁄4 cup tomato paste
• 1 bay leaf
• 1 star anise pod
• and 1 small cinnamon stick
• tied in a sachet
• 1 tablespoon chopped fresh thyme
• 2 1⁄2 cups dry red wine (such as Syrah or Malbec)
• 4 cups lamb or beef stock
• 2 cups peeled and diced parsnip
• 2 cups peeled and diced rutabaga
• 1⁄4 cup dried figs
• stemmed and halved lengthwise
• 1⁄2 cup Kalamata olives
• pitted and halved
• 1 baguette
• cut into slices about
• 1⁄2 inch thick
• 1 cup grated Gruyere or Swiss cheese