👨‍🍳 作り方

1. 1

   Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Season lamb with salt and pepper. Working in batches if necessary, brown the lamb on all sides, about 3 minutes per batch. Remove lamb to a plate.

2. 2

   Add chopped onion to the pot and cook until softened and golden brown, about 5 minutes. Add crushed garlic and cook for 2 minutes more.

3. 3

   Whisk in the flour and cook for 1 minute. Pour in the red wine and stir, scraping up any browned bits from the bottom of the pot. Cook until the wine has reduced by half.

4. 4

   Whisk in the chicken stock and water. Return the browned lamb to the pot. Bring to a simmer, then cover and cook for 1 hour.

5. 5

   Add the chopped turnips, potatoes, and carrots to the pot. Add the pearled barley. Bring back to a simmer, cover, and cook for another 30-45 minutes, or until the vegetables and barley are tender.

6. 6

   Stir in the fresh parsley and lemon juice. Season with salt and pepper to taste. Serve hot.

   💡 プロのコツ: Garnish with extra parsley if desired.