Special Braised Lamb
Ingredients
- 1 kg (2¼lb) lamb neck fillet
- 3tbsp vegetable oil
- 2 red onions, each cut into 10 wedges
- 300 mL (½ pint) white wine
- 310 g jar roasted red peppers, drained and roughly chopped
- 410 g can cannellini beans, drained
- 3 rosemary sprigs, plus extra to garnish
- 1 bay leaf
- 75 g (3oz) pearl barley
- 500 mL (17fl oz) hot vegetable stock
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