EatSmarter exclusive recipe

Lamb Steaks on Barley Risotto

with Braised Shallots and Morels
Average: 3.8 (4 votes)
(4 votes)
Lamb Steaks on Barley Risotto

Lamb Steaks on Barley Risotto - Tender meat and meaty risotto

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Health Score:
8,4 / 10
45 min.
ready in 1 hr 40 min.
Ready in

Healthy, because

Even smarter

Nutritional values

Cereal barley provides plenty of protein, as well as satiating carbohydrates and the nerve mineral magnesium.

Their alias name "rolling barley" tells you what barley is made of: By peeling, grinding and polishing the barley grain, the spherical barley shape is created. The finest are the so-called pearl barley, which can be used like rice.

1 serving contains
(Percentage of daily recommendation)
Calorie554 kcal(26 %)
Protein55 g(56 %)
Fat22 g(19 %)
Carbohydrates31 g(21 %)
Sugar added2 g(8 %)
Roughage5.5 g(18 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.7 μg(4 %)
Vitamin E2.1 mg(18 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.5 mg(45 %)
Niacin21.1 mg(176 %)
Vitamin B₆0.3 mg(21 %)
Folate57 μg(19 %)
Pantothenic acid1.6 mg(27 %)
Biotin7.6 μg(17 %)
Vitamin B₁₂3.6 μg(120 %)
Vitamin C24 mg(25 %)
Potassium697 mg(17 %)
Calcium165 mg(17 %)
Magnesium80 mg(27 %)
Iron6.1 mg(41 %)
Iodine14 μg(7 %)
Zinc9 mg(113 %)
Saturated fatty acids7.8 g
Uric acid355 mg
Cholesterol150 mg
Development of this recipe:


10 grams dried Morel
1 large onion (about 75 grams)
2 small garlic
1 small carrot (75 grams)
1 piece Celery root (about 75 grams)
3 tablespoons olive oil
100 grams Pearl barley
100 milliliters white wine (or white grape juice)
600 milliliters Vegetable broth
8 large shallots
4 Lamb steak (about 170 grams)
75 milliliters black Currant juice (or blueberry juice)
1 tablespoon Red currant jelly
30 grams Parmesan
30 grams Cream cheese (13% fat)
How healthy are the main ingredients?
Parmesanolive oiloniongarliccarrotshallot

Kitchen utensils

1 Pot, 2 Skillets, 1 Baking sheet, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Peeler, 1 Fine grater, 1 Fine-mesh sieve, 1 Aluminum foil

Preparation steps

Lamb Steaks on Barley Risotto preparation step 1

Rinse morels thoroughly under running water and then soak for 10 minutes in warm water.

Lamb Steaks on Barley Risotto preparation step 2

Peel onion and garlic and finely chop. Rinse, peel and finely dice carrot and celery root.

Lamb Steaks on Barley Risotto preparation step 3

Heat 1 tablespoon olive oil in a large pot. Sauté onion and garlic until translucent. Add barley and sauté briefly.

Lamb Steaks on Barley Risotto preparation step 4

Drain morels through a sieve adding the soaking liquid to the barley. Add wine or juice and bring to a boil, stirring frequently until liquid has been absorbed. Add vegetable stock, bring to a boil and simmer on lowest heat for 20 minutes, stirring often.

Lamb Steaks on Barley Risotto preparation step 5

Peel shallots and cut in half lengthwise.

Lamb Steaks on Barley Risotto preparation step 6

Mix shallots in a heavy skillet with 1 teaspoon oil. Add salt, pepper, and sauté over medium heat. Cover and simmer on low heat for about 20 minutes, stirring occasionally.

Lamb Steaks on Barley Risotto preparation step 7

Squeeze remaining liquid from morels. Add morels and diced vegetables to barley. Cook for another 15-20 minutes.

Lamb Steaks on Barley Risotto preparation step 8

Heat the remaining oil in another pan. Rinse lamb steaks, pat dry, season with salt and pepper and sear on both sides. Place steaks on a baking sheet and bake in preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F/convection 325°F) for 15-20 minutes.

Lamb Steaks on Barley Risotto preparation step 9

Remove steaks from oven, wrap in aluminum foil and let rest for 5 minutes.

Lamb Steaks on Barley Risotto preparation step 10

Add black currant juice and red currant jelly to the shallots. Boil over medium heat until syrupy.


Grate Parmesan and mix with cream cheese and barley. Season with salt and pepper. Cut lamb steaks into slices and place on plates with barley risotto. Garnish with shallots. Serve.