Braised cinnamon lamb with pearl barley & root vegetables
Waitrose and Partners

Braised cinnamon lamb with pearl barley & root vegetables

Herbs, spices and tomato paste ensure these strips of lamb fillet are full of flavour.

    • Serves6
    • CourseMain meal
    • Prepare15 mins
    • Cook3 hrs 30 mins
    • Total time3 hrs 45 mins

    Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


    • 1 tbsp olive oil
    • 400g lamb fillet, cut into strips
    • 1 large onion, finely chopped
    • 2 medium carrots, diced
    • 1 medium swede, peeled and cubed
    • 2 small parsnips, peeled and cubed
    • 2 clove/s garlic, finely chopped
    • 1 tsp ground cumin
    • 1 tsp ground cinnamon
    • 1 tbsp chopped fresh thyme leaves
    • 2 bay leaves
    • 200g pearl barley
    • 1 tbsp Cooks' Ingredients Sundried Tomato Paste
    • 850ml chicken stock
    • 2 tbsp chopped fresh mint
    • 2 tbsp chopped fresh flat-leaf parsley


    1. Preheat the oven to 160ºC gas mark 3. Heat the olive oil in a flameproof casserole. Add the lamb and brown on all sides over a high heat. Remove with a slotted spoon and set aside. Add the onion, carrot, swede, parsnip and garlic to the pan and cook over a medium heat for 3-4 minutes until golden brown.

    2. Add the cumin, cinnamon, thyme and bay leaves and cook for a further minute. Add the pearl barley, tomato paste and stock and bring to the boil. Return the lamb to the pan and add seasoning, cover and cook in the oven for 2½ -3 hours, stirring occasionally until the meat is very tender. Add more stock if it gets too dry.

    3. Remove from the oven and check the seasoning. Scatter with the chopped mint and parsley and serve with steamed kale or shredded cabbage.


    Typical values per serving when made using specific products in recipe


    1,717kJ/ 409kcals



    Saturated Fat












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