Slow-Cooked Lamb with Sage and Pearl Barley
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Alain Ducasse, Paule Neyrat, and Christophe Saintagne
Alain Ducasse— If you have cooking juices left over in the lamb casserole dish and it seems too much, put it back on the heat and reduce.Paule Neyrat— In pearl barley all the husks have been
Ingredients
1 shoulder of young lamb
4 carrots
2 stalks of celery
4 red onions
4 splashes olive oil
3 squashed garlic cloves
12 sage leaves
8 peppercorns
1 1/4 cups red wine
1 1/4 cups chicken stock
3/4 cup of pearl barley
salt
12 fresh almonds
freshly ground black pepper
Instructions
Trim the fat from 1 shoulder of young lamb. Peel, wash, and thinly slice 4 carrots and 2 stalks of celery. Peel 4 red onions and cut into small wedges.
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