Trim the lamb of any fat, rub in some olive oil and season with salt and pepper.
Pop the barley in the chicken stock and simmer for 20 minutes.
Seal the lamb in a roasting dish on the hob. I have just bought 2 long slim ones from Tesco, 2 racks fit perfectly and the edges seal the difficult bits round the bone. Fry the chopped shallot in a little olive oil for 3-4 minutes.
Drain the barley, add the shallot, herbs and tomatoes and season.
Meanwhile, reduce the stock with the wine until it is quite syrupy and add the cream, season and set aside.
Plate the barey in the centre of a plate, put the lamb around the barley and drizzle with the sauce.
I like to add a crunch to the dish so usually shallow fry some aubergines in a light batter.
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