Method

• 1.
  Preheat the oven to 150°C. Heat the oil in a 3L-capacity ovenproof dish over medium-high heat. In 2 batches, cook lamb for 3 minutes each side until browned. Remove and set aside.
• 2.
  Add onion, carrot and celery, and cook, stirring, for 4 minutes or until onion starts to brown. Stir in flour and cook for 1 minute, then add sugar, Worcestershire sauce, pearl barley, herbs and stock.
• 3.
  Bring to the boil, then reduce heat to medium and simmer for 10 minutes or until reduced and slightly thickened.
• 4.
  Return lamb to pan and season. Cover pan loosely with baking paper, then cover with foil or a lid. Bake for 1 1/2 hours.
• 5.
  Meanwhile, brush the potato with butter and divide into 12 stacks. Place on a baking paper-lined baking tray and add to oven above stew, for the final 30 minutes of cooking.
• 6.
  Increase oven to 250°C, remove foil from stew and cook for a further 20 minutes or until lamb is tender and potatoes are golden.
• 7.
  Top stew with potato stacks and extra rosemary to serve.