Rack of lamb with minted barley recipe

  • Serves 2
  • 10 mins to prepare and 30 mins to cook
Add this recipe to your binder.
95e0527a 1d4e 47e1 9075 afcdfed63b0f full
Customer recipe by Fiona Sutherland
Added 86 months ago

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.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 1 rack Tesco lamb - 6-8 chops french trimmed
  • 125g pearl barley
  • ¼pt lamb stock, buy or make your own
  • ½ glass red wine
  • 1tbsp double cream
  • 1tbsp chopped mint
  • 1tbsp chopped parsley
  • 1 clove garlic
  • 6 cherry tomatoes chopped finely
  • 1 shallot
  • green beans
  • salt and pepper
  • drizzle olive oil
  • chicken stock, a stock cube is fine

Text the ingredients

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.