First GOPM in a while: Lamb with broccolini
I use the 1.5 qt cast-iron Staub pan, but you could probably use a 2-qt cast-iron dutch oven. You would just use a few more of each ingredient—e.g., more scallions, 1/3 cup pearled barley instead of 1/4 cup, a whole diced carrot instead of a half. Since you build the dish a layer at a time, you can just add enough more of whatever to make a layer of the depth you want.
In the 1.5 qt pan, I added these ingredients, a layer of each, beginning with the scallions:
3 scallions, chopped (green and white)
good pinch of salt
several grindings of pepper
1/4 cup pearled barley
1/2 large carrot, diced
10 oz lamb flank (1 package), cut up
4 cloves garlic, minced
halved cherry tomatoes
salt and more pepper
I had to mash it down a bit to get all to fit. One bunch of broccolini was plenty and I had some stems left over.
Put the following in a small glass jar, shake well, and pour over:
1.5 tablespoon Crosse & Blackwell Mint sauce
1.5 tablespoon olive oil
1 tablespoon sherry
1 tablespoon Dijon mustard
a dash or few of mint bitters
Cover, put in 450ºF oven and let cook for 45 minutes.
Remove, let pot stand, still covered, for 15 minutes.
Serve and eat. It was quite tasty.
Update: I just remembered I have mint bitters (one by the Fee Brothers). Next time I’ll add a dash or two of that to the pour-over.