Barley and Lamb Stew
Ingredients
- 2 pounds boneless lamb shoulder, trimmed of fat and cut into bite-size pieces
- 1/4 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon all-purpose flour
- 1 tablespoon olive oil, divided
- 3 medium carrots, cut into 1/4-inch rounds
- 1 cup barley grits
- 4 cups chicken broth
- 2 teaspoons freshly chopped oregano
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