LAMB: This is a meal-in-1 dish that can be prepared ahead of time for convenience.

LAMB AND BARLEY CASSEROLE:



3 lb. lamb shoulder

2 tbsp. oil

2 onions, finely chopped

1 cup barley

2 unpeeled oranges, thinly sliced

½ tsp. rosemary

juice of ½ lemon

3 cups beef stock or water

salt and pepper



Preheat oven to 350 degrees F.

Cut lamb into 1-inch cubes. In a heavy non-stick saucepan over medium-high heat, heat oil until hot and brown lamb, in batches, if necessary. Add salt and pepper to browned meat and remove to a casserole as cooked. Add onion to pan and cook for 2-3 minutes; then add rest of ingredients. Bring mixture to a boil, taste and adjust seasoning. Pour sauce over lamb in the casserole.

Transfer casserole to oven. Cover and cook for 1 ½ hours or until meat is tender.