Barley and Lamb Stew - Alton Brown

Ingredients

• 2 pounds boneless lamb shoulder, trimmed of fat and cut into bite-size pieces
• 1/4 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon all-purpose flour
• 1 tablespoon olive oil, divided
• 3 medium carrots, cut into 1/4-inch rounds
• 1 cup barley grits
• 4 cups chicken broth
• 2 teaspoons freshly chopped oregano