Lamb & Barley

Ingredients

• 100g boneless lamb
• 40g pearl barley (uncooked)
• 4-5 tbsp cooking liquid or water

Method

1. 01

   Rinse pearl barley under cold water.

2. 02

   Cook barley in 3 times the amount of water for 30–35 minutes until very soft and swollen.

3. 03

   Trim and cut lamb into small pieces and simmer in water for 20–25 minutes until fully cooked through.

4. 04

   Allow both to cool slightly.

5. 05

   Combine lamb and barley in a blender with 4–5 tablespoons of cooking liquid and blend until smooth.

How to offer

Serve warm. Note: barley contains gluten — introduce carefully if there is a family history of gluten sensitivity.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Freeze for up to 1 month.