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Lemon Herb Greek Lamb Stew with Barley and Artichokes
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Course Soup
Cuisine Mediterranean
Servings 4 people

Equipment

  • Large pot
  • Wooden spoon
  • Knife
  • Cutting board

Ingredients
  

  • 1 1/2 pounds lamb shoulder, cut into 1-inch cubes
  • 1 cup pearl barley, rinsed
  • 1 (14-ounce) can artichoke hearts, drained and quartered
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • Zest and juice of 2 lemons
  • 2 tablespoons olive oil
  • 4 cups chicken broth
  • 1 tablespoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Heat the olive oil in a large pot over medium-high heat. Add the lamb cubes and brown them on all sides, about 6 to 8 minutes total.
  • Add the diced onion and minced garlic to the pot. Cook for 3 to 4 minutes until the onion softens.
  • Stir in the rinsed barley, chicken broth, oregano, thyme, salt, and black pepper. Bring the mixture to a boil.
  • Reduce the heat to low, cover the pot, and simmer for 45 minutes, stirring occasionally.
  • Add the quartered artichoke hearts along with the lemon zest and juice. Simmer uncovered for another 15 minutes until the barley is tender and the stew has thickened slightly.
  • Remove from heat and stir in the chopped fresh parsley before serving.

Notes

Add the artichokes toward the end of cooking so they stay firm rather than turning mushy. If the stew thickens too much on the second day, loosen it with a splash of broth when reheating. Fresh parsley at the end keeps the lemon and herb notes bright.
Course: Soup
Cuisine: Mediterranean
Equipment: Large pot, Wooden spoon, Knife, Cutting board