April Recipe of the Month:

Celebrate the flavours of Spring with this hearty yet fresh One-Pot Spring Lamb Shoulder recipe from The Hungry Guest. Tender lamb shoulder is slow-cooked with pearl barley and seasonal wild garlic, creating a dish that’s both comforting and perfectly suited for Easter or a spring gathering.

Easy to prepare in one pot, this recipe brings a touch of rustic elegance to your table while highlighting the best of seasonal ingredients. A beautiful dish to share with family and friends as the days grow longer and brighter.

One-Pot Spring Lamb Shoulder, Pearl Barley, and Wild Garlic

Ingredients:

1.5kg lamb shoulder – bone in or out
30ml olive oil
3 leeks, thinly sliced
3 carrots, roughly diced
2 cloves garlic, finely sliced
150g pearl barley
150ml white wine
1L lamb or chicken stock
3 sprigs of thyme
2 bay leaves
½ savoy cabbage, sliced
50g wild garlic leaves, well washed and finely sliced
½ bunch flat parsley
Zest and juice of 1 lemon
Salt and pepper

Method, preparing the one-pot:

preheat an oven to 150 degrees C.
Heat the olive oil in a large heavy based pot.
Season the lamb shoulder well with salt and pepper and add to the pot. Brown all sides very well. Remove from the pan and set aside.
Using the same pan, add the carrots, leeks, and cook for approximately 10 minutes, until the vegetables begin to soften slightly. Add the garlic and cook for a further 2 minutes.
Add the white wine and reduce for 2-3 minutes.
Add the stock, pearl barley, thyme and bay leaves. Bring to the boil.
Add the lamb shoulder, and lid or cover the pot and place in the oven for approximately 2-2.5 hours.
For the last 15 minutes of cooking, add the savoy cabbage.
To finish add the wild garlic, parsley, lemon zest and half the juice.
Check the seasoning and serve.