Lamb, Mushroom, and Barley Casserole
Something to make when you have some leftover roast or shanks, this is a meal-in-one dish that can be eaten right from the individual small casserole dish it is baked in.
Ingredients
Preparation
Simmer the barley in a small pot with most of the lamb broth, checking occasionally to see that the liquid has not boiled away, and adding more as needed. After 35–40 minutes, most of the liquid should be absorbed and the barley tender. Set aside. Meanwhile, heat the butter or oil in a small pan, and sauté the shallot until wilted. Add the mushrooms, and cook for 3–4 minutes, tossing occasionally. Splash in some white wine, and cook to reduce a little. Fill the bottom of a one-serving casserole with half the barley, then the mushrooms and lamb pieces, and finally the rest of the barley, seasoning each layer with salt and pepper and the herbs. Sprinkle the breadcrumbs on top, and drizzle a little olive oil over it. Bake in a preheated 350° oven for 20 minutes.
