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Lamb and Barley Casserole

Dinner, Low Potassium, High Protein, Low Sodium


Based on 6 servings per recipe.

  • 2 garlic cloves
  • 2 onions, medium, chopped
  • 2 carrots, medium, chopped finely
  • 2 celery sticks, medium, chopped finely
  • 4 parsley sprigs, chopped
  • 3 tablespoons olive oil
  • 6-8 lamb shanks or lamb chops
  • 2 cups barley
  • 1 1/2 cups low sodium chicken broth
  • 1 cup white wine
  • 2 bay leaves
  • 1 tablespoon fresh or 1 teaspoon dry fresh thyme or dried


  1. Heat oven to 300 degrees.
  2. In fry pan, using 2 tablespoons of oil, saute vegetables and garlic until transparent and golden.
  3. Add barley and stir constantly til golden in color.
  4. Put in casserole.
  5. Brown lamb in same pan and add to casserole.
  6. Pour broth over, and add herbs.  Add more liquid if needed to cover barley.
  7. Bake 2 1/2 to 3 hours.
  8. When done, barley should be barely moist and the meat tender.

About This Recipe

This casserole contains tender lamb chunks with a savory broth.

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