- Canola or olive oil
- 2 1/2 lb lamb leg, cut into 1" pieces
- Salt and freshly ground pepper
- 1 onion, chopped
- 2 cloves garlic, chopped
- 4 sprigs fresh flat-leaf parsley plus chopped parsley for garnish
- 1 sprig fresh thyme
- About 8 cups beef broth
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1/2 lb turnips, chopped
- 2 russet potatoes, cut into 2" cubes
- 1/3 cup pearl barley
In a heavy pot over medium-high heat, warm oil. Liberally season lamb with salt and pepper. In batches to avoid overcrowding, add lamb and cook until browned. Transfer to a platter. Repeat with remaining lamb.
Add onion and garlic and cook until softened, about 5 minutes. Add parsley and thyme sprigs, broth and meat, increase heat to high and bring to a boil. Reduce heat to low, partially cover, and simmer for 1 hour.
Add carrots, celery, turnips, potatoes and pearl barley and stir to combine. Continue to cook for 1 hour until meat is tender and vegetables and barley are soft and tender. Sprinkle stew with chopped parsley and serve with crusty bread.