Lamb with Lemon and Barley - River Cottage

Name: Lamb with Lemon and Barley - River Cottage
Ingredients: 1kg scrag end or neck of lamb on the bone, cut into chunks about 2cm thick; 4 tablespoons rapeseed or olive oil; Juice of 1½ lemons; 4–8 sprigs of thyme; Water or stock to cover; 120g pearl barley or pearled spelt; About 200g kale, Brussels tops or spring greens, roughly chopped, tough stems removed; Sea salt and freshly ground black pepper

rivercottage.net

This simple recipe has been reworked over the years into an easy one-pot supper featuring pearl barley or pearled spelt and shredded greens.

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Ingredients

1kg scrag end or neck of lamb on the bone, cut into chunks about 2cm thick
4 tablespoons rapeseed or olive oil
Juice of 1½ lemons
4–8 sprigs of thyme
Water or stock to cover
120g pearl barley or pearled spelt
About 200g kale, Brussels tops or spring greens, roughly chopped, tough stems removed
Sea salt and freshly ground black pepper