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Lamb, Barley and Rosemary Stew


  • 1 tbs olive oil  

  • 500 g lean lamb topside steak, (buy 550g rump) fat trimmed, cut into 2cm pieces  

  • 1 medium brown onion, finely chopped

  • 2 medium carrot, peeled, chopped

  • 2 individual celery sticks, trimmed, chopped

  • 1 tsp rosemary, dried

  • 1/2 cup(s) pearl barley, (100g)  

  • 300 g potato, (pontiac) peeled, chopped

  • 400 g canned diced tomatoes

  • 2 cup(s) chicken stock, (500ml salt-reduced)

  • 200 g green beans, trimmed

  • 1/4 cup(s) fresh flat-leaf parsley


  • 1.

    Heat half the oil in a large saucepan over high heat. Add lamb and cook, in batches, turning, for 2–3 minutes or until browned. Transfer to a bowl.

  • 2.

    Heat remaining oil in same pan over medium heat. Add onion, carrot and celery and cook, stirring occasionally, for 5–6 minutes or until softened. Add rosemary and cook for 1 minute or until fragrant

  • 3.

    Add barley, potatoes, tomatoes and stock and bring to the boil. Reduce heat to medium-low and simmer, partially covered, for 35 minutes or until barley is just tender (add a little water if mixture is becoming too thick)

  • 4.

    Add lamb to pan and simmer, covered, for 5–10 minutes or until lamb is just cooked through.

  • 5.

    Meanwhile, boil, steam or microwave beans until just tender. Drain. Sprinkle stew with parsley and serve with beans

  • Serving suggestion: :

  • 1.

    Serve with a slice of crusty bread, such as ciabatta. Add 3 ProPoints values per serve for a 35g slice


Weight Watchers - 9 ProPoint value
For more information, visit WeightWatchers

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