Slow-Braised Lamb Stew with Pearl Barley and Cavolo Nero

OVERVIEW

This is a proper one-pot stew built around lamb neck, softened right down until it falls apart. The pearl barley does double duty as both bulk and thickener, so there’s no flour or roux needed. Anchovies melt into the base, leaving a savoury depth rather than any fishiness. Cavolo nero stirred through at the end holds its shape and dark colour against the pale barley. Cooking it in the Cast Iron Dutch Oven on the EGG means it can sit at the gentlest simmer for as long as it needs, with a little wood smoke working its way into the broth the whole time.

When in season, wild garlic works beautifully as an alternative to cavolo nero. Otherwise, a big handful of roughly chopped parsley stirred in at the end is a lighter, fresher stand-in. It won’t hold up in the pot the way the cavolo nero does, so add it off the heat rather than simmering it.

BROWN THE LAMB

Set up your EGG for direct cooking. If you’re using the Dual Zone System, install the Dual Zone Basket with 2 x Half Moon Stainless Steel Grids at the upper level. If not, install the Stainless Steel Grid. The target temperature is 150°C.

Cut the lamb into thick, even chunks and season well with salt. Leave to sit for 15 minutes while you prepare the veg. This gives the salt time to work into the meat before it hits the heat.

Place the Cast Iron Dutch Oven on the grid with the olive oil and get it properly hot. Brown the lamb in batches, turning until well caramelised on all sides. Don’t rush this or crowd the pot, as good colour here is where a lot of the stew’s depth comes from. Set the lamb aside.

SOFTEN THE VEG

Bring the heat down slightly and add the onions, garlic and anchovies to the pot with a pinch of salt.

Cook for around 10 minutes, stirring occasionally, until the anchovies have broken down completely and the onions are soft and sticky. Pour in the red wine and let it bubble and reduce by roughly half.

Stir in the bay leaves, thyme, carrots and celery, and cook for a further 10 minutes to soften slightly. Return the lamb to the pot and pour over the hot stock.

COOK THE STEW

Switch your EGG to an indirect setup. If you’re using the Dual Zone System, install 2 x Half Moon Ceramic Deflectors at the lower level and 2 x Half Moon Stainless Steel Grids at the upper level. If you’re using the ConvEGGtor, install it in a legs-up position topped with the Stainless Steel Grid. Bring the EGG back up to 150°C.

Cook the stew for 30 minutes. Lift the lid, taste and adjust the seasoning with a good grind of pepper. Stir in the pearl barley, replace the lid and continue simmering for a further 30-45 minutes, until the barley is tender and the lamb is meltingly soft.

STIR IN THE GREENS

Stir the cavolo nero through the stew and let it wilt down for 3-4 minutes with the lid on. Add the smallest splash of vinegar – just enough to lift the flavour, not enough to taste sharp – and stir well. Taste one last time and adjust the seasoning.

To serve, ladle the stew into deep, warmed bowls. Finish each bowl with a drizzle of good olive oil. A hunk of crusty bread on the side is all it needs.