Yum. How good does this Lamb, Barley and Rosemary Stew look! What’s even better is this dish is Weight Watcher’s approved 🙂
The recipe serves four, so with a family of five I would double this recipe (below) and freeze some portions for quick, easy and healthy lunches. I often double the recipe on soups, slow cookers and stews so my husband and I have cheap, easy and healthy meals to take to work.
So for a yummy winter stew to warm you up, here is the Weight Watchers Lamb, Barley and Rosemary Stew…
Lamb, Barley and Rosemary Stew
- 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.
- 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
- 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)
- Add lamb to pan and simmer, covered, for 5–10 minutes or until lamb is just cooked through.
- Meanwhile, boil, steam or microwave beans until just tender. Drain. Sprinkle stew with parsley and serve with beans
- Serving suggestion: Serve with a slice of crusty bread, such as ciabatta. Add 3 ProPoints values per serve for a 35g slice.
Tommorrow I’ll pop up a yummy, healthy little snack recipe, keep your eyes peeled.