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Lamb and Barley Casserole

Dinner, High Potassium, High Protein, Low Sodium


Based on 6 servings per recipe.

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


  1. Heat oven to 300 degrees.
  2. In fry pan, using 2 tablespoons of oil, saute garlic and vegetables until transparent and golden.
  3. Add barley and stir constantly until golden in color.
  4. Put in casserole dish.
  5. Brown lamb in fry pan and add to casserole dish.
  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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