One-pan sticky lamb shoulder with pearl barley

This roast lamb shoulder smothered in garlic and honey served with nuts, kale and barley, is the perfect one-pan feast.

Ingredients (15)

• 2 cups pearl barley, rinsed

• 2 leeks, trimmed, thickly sliced

• 1 red capsicum, cut into strips

• 2 cinnamon sticks

• 2 cups chicken stock

• 1 1/2 cups dry white wine

• 3 garlic cloves, crushed

• 1 tsp finely grated lemon rind

• 1 tbsp extra virgin olive oil

• 2.5kg lamb shoulder

• 1/4 cup honey

• 1 cup chopped kale

• 2 tbsp chopped pistachio kernels

• Pomegranate seeds, to serve

• Lemon wedges, to serve

Method

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• Step 1

Preheat oven to 180C/160C fan-forced. Grease a large baking dish.

• Step 2

Combine 2 cups pearl barley, rinsed, 2 leeks, trimmed, thickly sliced, 1 red capsicum, cut into strips, 2 cinnamon sticks, 2 cups chicken stock and 1 1/2 cups dry white wine in a prepared baking dish. Season with salt and pepper.

• Step 3

Combine 3 garlic cloves, crushed, 1 tsp finely grated lemon rind and 1 tbsp extra virgin olive oil in a small bowl. Season with salt and pepper. Rub all over lamb. Place 2.5kg lamb shoulder on barley. Cover tightly with foil. Bake for 2 1/2 hours. Uncover. Bake for a further 1 hour. Brush lamb with 1/4 cup honey. Stir 1 cup chopped kale into barley. Sprinkle with 2 tbsp chopped pistachio kernels. Bake for a further 20 minutes or until lamb is sticky and tender. Stand, covered loosely with foil, for 15 minutes.

• Step 4

Sprinkle with Pomegranate seeds, to serve. Serve with Lemon wedges, to serve.