📖 Instructions

1. First, dice the lamb into small, bite-sized pieces. Season generously with salt, pepper, and a pinch of dried thyme. This is really important for gettin' that initial flavor locked in, ya know?
2. In a large pot or Dutch oven, heat olive oil over medium-high heat. Brown the lamb on all sides. This usually takes about 5-7 minutes. Remove the lamb and set aside. Don't overcrowd the pot; work in batches if you need to. Nobody likes a stewed piece of meat!
3. Add the diced onion, carrots, and celery to the pot. Sauté until softened, about 5-7 minutes. The onions should be translucent and the carrots tender. If the pot seems dry, add a splash more olive oil. I like to add a small amount of oil to prevent the veggies from sticking.
4. Stir in the minced garlic and cook for another minute until fragrant. Watch it carefully so it doesn't burn! Burnt garlic? Yuck!
5. Add the pearled barley to the pot and toast for 2-3 minutes, stirring constantly. This step enhances the nutty flavor of the barley. Trust me on this one; it really makes a difference.
6. Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let the wine reduce by half. This deglazing process adds a depth of flavor you just can't skip. I use a dry white wine, such as Sauvignon Blanc, but you can use anything that you have available, really.
7. Return the browned lamb to the pot. Add the chicken broth, bay leaf, and rosemary sprig. Bring to a simmer, then reduce the heat to low, cover, and cook for about 45-50 minutes, or until the barley is tender and the liquid is mostly absorbed. Remember to remove the rosemary sprig and bay leaf before serving. I forgot to do that once and almost choked haha
8. Stir in the grated Parmesan cheese and chopped fresh parsley. Season with salt and pepper to taste. At this stage, you can add a knob of butter for extra richness. Sometimes I sneak in a second knob, I can't help myself!
9. Serve hot, garnished with extra Parmesan cheese and a sprinkle of fresh parsley. This dish is amazing and is always a crowd pleaser.