Slow Cooker Lamb with Potato and Barley

Ingredients:

• 60ml extra virgin olive oil
• 50g unsalted butter
• 600g boned lamb shoulder, diced in large chunks
• Fresh black pepper
• 1 large brown onion, sliced
• 4 cloves garlic, sliced
• 4 medium carrots, peeled and chopped in large chunks
• 2 leeks, cut into 3cm rounds
• 1 bay leaf
• 3 large sprigs rosemary
• 5 sprigs thyme
• 4 potatoes, peeled and chopped in large chunks
• 140g pearl barley
• 4 tsps low sodium vegetable stock (I use Salt Skip Vegetable Stock)

Directions:

1. Heat olive oil and half the butter in a large frying pan over medium-high heat. Brown half the meat and season with pepper. Add to slow cooker. Repeat with remaining meat.
2. Add onion and garlic to pan and cook until softened.
3. Add remaining butter, carrot, leeks and herbs.  Stir and cook for 3 minutes, then add potatoes and barley and stir through.
4. Add stock and cover with water.  Stir through, bring to the boil, then add to slow cooker.
5. Cover and cook on HIGH for up to 4-6 hours or LOW for 6-8 hours.