Pot-roasted Rack of Lamb with Pearl Barley and Thyme

For a flavourful, warming meal try Mike Robinson's delicious recipe for pot roast lamb served with a tasty barley broth
By Mike Robinson
Pot-roasted Rack of Lamb with Pearl Barley and Thyme
  • Rating:
  • Serves: 4
  • Cook Time:
  • Prep Time: 20 minutes
  • Effort: easy



  • 2 x 4 racks of lamb
  • salt, and freshly ground pepper
  • olive oil, for shallow-frying
  • 1 carrot, finely chopped
  • 2 sticks of celery, finely chopped
  • 1 onion, finely chopped
  • 1 large leek, chopped coarsely
  • 10 shallots, peeled and left whole
  • 3 clove garlic, smashed
  • 200 g pearl barley
  • 150 ml lamb stock, (or chicken or beef)
  • 150 ml red wine, (ideally Chianti)
  • 1 bunch of thyme
  • 1 tbsp balsamic vinegar


1. Season the racks of lamb with salt and freshly ground pepper.

2. Meanwhile, heat a griddle pan until hot. Place the lamb on the griddle pan and sear until well-coloured on both sides. Set aside.

3. Heat the olive oil in a casserole dish. Add in the carrot, celery and onion and fry gently, stirring often, until softened but not browned.

4. Add in the leek, and mix well.

5. Add in the shallots and garlic cloves, then the pearl barley, stock, red wine and balsamic vinegar. Season well with salt and freshly ground pepper.

6. Bring to the boil, then reduce the heat and simmer gently until the barley is al dente.

7. Place the lamb on top of the barley and top with the bunch thyme, reserving 2-3 sprigs.

8. Cover and simmer for 15 minutes.

9. Remove the lamb and set aside, keeping warm, and discarding the thyme.

10.Check the barley broth for seasoning and spoon into a warm serving dish. Slice the racks of lamb into cutlets and arrange them over the barley. Very finely chop the reserved thyme, sprinkle over and serve.

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