Pic of Lamb and Brussels sprout stew

Lamb and Brussels sprout stew

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Pork & gammon

Lamb and Brussels sprout stew

Main Serves 4 1h 45 min
This stew is nourishing, tasty and economical - very good for a cool autumn evening. Replace the sprouts with Savoy cabbage or kale if that's what you have in your veg box. If you have time, make this a few hours or even a day in advance and then re-heat it – it really brings together the flavours. Eat on its own, or with a loaf of crusty white bread.


  • 2 tbsp olive oil
  • 1kg lamb, diced
  • 1 large onion, chopped
  • 4 carrots, roughly chopped
  • 2 garlic cloves, finely chopped (optional)
  • 1.2 litres stock
  • few sprigs fresh thyme or rosemary, or 1-2 tsp dried
  • 200g pearl barley
  • 4 potatoes, peeled and roughly chopped
  • 200g Brussels sprouts, halved, cores intact
  • bunch fresh parsley, chopped
  • salt and pepper


Prep time: 15 min
Cooking time: 1h 30 min
  • Step 1

    In a large pan, heat 1 tablespoon of oil and fry the lamb until browned (do this in batches if needs be, depending on your pan size).
  • Step 2

    Remove the lamb from the pan, add another tablespoon of oil and add the onion, carrots and garlic. Cook gently until softened.
  • Step 3

    Add the browned lamb, stock, thyme and pearl barley to the pan. Heat to boiling point, reduce the heat and simmer for 1 hour. Skim any fat off the top every now and again. Add the potatoes and cook for 15 minutes.
  • Step 4

    Add the Brussels sprouts and simmer for 5 minutes or so until tender. Season, and serve with fresh parsley.

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