Miso and Honey Braised Lamb with Pearl Barley
Complex Asian flavours come together in this hearty slow cooked dish. The addition of pearl barley - though not a traditional Asian ingredient - suits the dish perfectly and adds a healthy on-trend twist.
Casual Dining
Australian
Ingredients per serve
Miso and Honey Braised Lamb with Pearl Barley
−
+
€4500.0
To Cook
Olive oil
/ml
80.0 ml
0%
Diced lamb shoulder
/kg
1.4 kg
0%
Onion
/g
200.0 g
0%
Cloves garlic
/x
4.0 x
0%
Ginger
/g
50.0 g
0%
Sake
/ml
80.0 ml
0%
White miso paste
/g
100.0 g
0%
Honey
/g
50.0 g
0%
KNORR Intense Flavours Roast Umami 400 ml
/ml
50.0 ml
0%
KNORR Beef Booster 2.4 kg
/g
20.0 g
0%
Pearl barley
/g
100.0 g
0%
To Serve
Baby spinach
/g
250.0 g
0%
/
To Cook
-
Olive oil 80.0 ml
-
Diced lamb shoulder 1.4 kg
-
Onion 200.0 g
-
Cloves garlic 4.0 x
-
Ginger 50.0 g
-
Sake 80.0 ml
-
White miso paste 100.0 g
-
Honey 50.0 g
-
Pearl barley 100.0 g
To Serve
-
Baby spinach 250.0 g
Preparation
-
To Cook
- Heat oil in a large ovenproof pan over high heat. Brown lamb in batches. Keep warm.
- Heat remaining oil in pan. Add finely chopped onion, garlic and ginger and cook for 5 minutes Combine KNORR Intense Flavours Roast Umami with KNORR Beef Booster and 1 L warm water. Add to pan along with sake, miso paste and honey. Bring to the boil, return lamb to pan and cover.
- Transfer pan to combi oven and cook at 150 degree Celsius for 1.5 hours. Uncover, stir through barley and continue cooking for another 45 minutes.
-
To Serve
- Remove pan from oven and stir through baby spinach until wilted. Serve with steamed and roasted vegetables.
-
Tip
- When adding barley to the pan add extra boiling water if dish is looking too dry.
