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Slow-Cooked Lamb with Sage and Pearl Barley

By Alain Ducasse, Paule Neyrat , and Christophe Saintagne

3.9

(9)

Image may contain Food Meal Roast Dish and Pork
Slow-Cooked Lamb with Sage and Pearl BarleyFrançoise Nicol

Alain Ducasse— If you have cooking juices left over in the lamb casserole dish and it seems too much, put it back on the heat and reduce.
Paule Neyrat— In pearl barley all the husks have been removed. As a result it keeps its richness in carbohydrates but loses most of its vitamins and minerals. Fortunately, the vegetables make up for this.

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