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Miso and Honey Braised Lamb with Pearl Barley

Miso and Honey Braised Lamb with Pearl Barley – Recipe

Complex Asian flavours come together to add great depth to this slow-cooked dish. While pearl barley isn't exactly a traditional ingredient in Asian cooking, it adds a hearty touch of texture to the dish for the perfect on-trend healthier twist.

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Ingredients per serve

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What you need

Complex Asian flavours come together to add great depth to this slow-cooked dish. While pearl barley isn't exactly a traditional ingredient in Asian cooking, it adds a hearty touch of texture to the dish for the perfect on-trend healthier twist.

...

Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Braised Lamb

    • Heat oil in a large oven-proof pan over high heat. Brown lamb in batches. Set aside and keep warm.
    • Heat extra oil in the same pan. Add onions, garlic, and ginger. Cook for 5 minutes.
    • Mix together KNORR Beef Booster and warm water. Add to the pan along with sake, miso paste, and honey.
    • Bring to a boil, return lamb to the pan, and cover.
    • Transfer pan to the combi oven and cook at 150˚ C for 90 minutes.
    • Uncover, stir through pearl barley, and continue cooking for another 45 minutes.

  3. To Serve

    • Remove pan from the oven and stir through baby spinach until just wilted.
    • Divide into individual serving bowls. Accompany with steamed or roasted vegetables.

  4. Chef's Tip

    • When adding the pearl barley to the pan, check if the dish is looking too dry. Add extra boiling water, if needed.
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