Lamb Hotpot with pearl barley

Lamb Hotpot with pearl barley

From WW “ Irresistable”

Serves 4

5 points per serving

110g pearl barley

Low fat cooking spray

500g lean lamb leg, trimmed of fat and cut into 6cm (2½”) pieces

4 medium carrots, cut into chunks

8 shallots, peeled and left whole

3 sprigs thyme

2 bay leaves

400ml lamb stock

200g potatoes, peeled and sliced thinly

Salt and pepper

Preheat oven to Gas 4/180ºC

Place the barley in a pan with enough water to cover it.  Bring to the boil and simmer for 20 minutes.

Put an ovenproof casserole with a lid over medium heat and spray with low fat cooking spray.  Add the lamb pieces and cook until browned on all sides.  Add the carrots, shallots and herbs, along with the barley and its cooking water.  Pour over enough stock to cover and arrange the potato slices on top.

Spray the potatoes with cooking spray and season.  Cover and bake for 1½ hours. Top up with stock if it looks too dry.

Turn the oven up to 220ºC/gas 7, remove the lid and cook for a further 20 minutes until the potatoes are turning golden brown.

Serve with vegetables.