EAST WIND , SQUALLS Lamb & Barley Stew

The beach will remain pretty empty today as the gusty winds from the East push numerous squalls, more than you can count on one hand. The air is still warm and the eateries along the broadwalk are ready.

LAMB & BARLEY STEW

Lamb , 2 lbs – cut into bite sized pieces

Barley – ¾ cup

Onion, medium – chopped

Carrots, 3 – chopped

Celery, 2 stalks – chopped

Garlic, 3 cloves – chopped

Vegetable broth – 2 cups

Kosher salt

Black pepper, fresh ground

Butter – 2 TBL

Olive oil

Rosemary, dry, ground – 1 tsp

　

Use a big deep pan at medium, Add some olive oil and brown the lamb pieces.

Now add the barley and ½ cup of vegetable broth. When barley softens add the onion, carrots and celery. Stir – as soon as the onion gets shiny add the garlic and salt and

Pepper and rosemary. Stir while the garlic cooks so it doesn’t burn.

Add the rest of the vegetable broth and butter. Cook, covered, in a 315 oven for a couple of hours. Look in and stir once in awhile. And check the seasoning after the first hour.

Serve in bowls. This will be good for 4 to 6 people