{"id":13979,"date":"2020-07-16T14:50:23","date_gmt":"2020-07-16T12:50:23","guid":{"rendered":"https:\/\/www.viabelgica.nl\/l1-recept-lamsragout-parelgort\/"},"modified":"2025-09-03T18:49:20","modified_gmt":"2025-09-03T16:49:20","slug":"l1-recept-lamsragout-parelgort","status":"publish","type":"post","link":"https:\/\/www.viabelgica.nl\/en\/l1-recept-lamsragout-parelgort\/","title":{"rendered":"L1 recipe \u2013 Lamb Ragout with Pearl Barley"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[],"tags":[],"class_list":["post-13979","post","type-post","status-publish","format-standard","hentry"],"acf":{"categorie":39,"afbeelding":8881,"auteur":"Otto Nijenhuis, Executive Chef of Ch\u00e2teau St. Gerlach","fotografie":"Via Belgica","contentbuilder":[{"acf_fc_layout":"tekst","tekst":"The Via Belgica brought delicacies from across the Roman Empire. For example, oyster shells from Roman times have been found around villas in present-day South Limburg. They must have come all the way from the coast \u2013 and quickly too. Yet the \u201ccommon people\u201d ate locally, whatever their own land provided. That\u2019s something we are now returning to with our food. This lamb ragout, made with pure regional ingredients, is a fine example of just how delicious simplicity can be."},{"acf_fc_layout":"tekst_witruimte","tekst":"<h2><strong>Serves 4<\/strong><\/h2>\r\n<strong>For the ragout <\/strong>\r\n<ul>\r\n \t<li>1 kg Geuldal lamb (stewing pieces)<\/li>\r\n \t<li>300 g large mushrooms (champignons)<\/li>\r\n \t<li>100 g finely chopped onions<\/li>\r\n \t<li>75 g diced celeriac<\/li>\r\n \t<li>75 g finely chopped carrot<\/li>\r\n \t<li>75 g diced celery<\/li>\r\n \t<li>100 ml white wine<\/li>\r\n \t<li>500 ml lamb stock<\/li>\r\n \t<li>1 clove garlic<\/li>\r\n \t<li>1 sprig rosemary<\/li>\r\n \t<li>2 sprigs thyme<\/li>\r\n \t<li>salt<\/li>\r\n \t<li>cayenne pepper<\/li>\r\n<\/ul>\r\n<strong>For the garnishes<\/strong>\r\n<ul>\r\n \t<li>150 g dried pearl barley<\/li>\r\n \t<li>200 g brown shimeji mushrooms (beech mushrooms)<\/li>\r\n \t<li>1 bunch cherry tomatoes<\/li>\r\n \t<li>1 zucchini (courgette)<\/li>\r\n \t<li>balsamic vinegar<\/li>\r\n \t<li>good-quality olive oil<\/li>\r\n<\/ul>\r\n<h2><strong>Preparation<\/strong><\/h2>\r\n<strong>Ragout <\/strong>\r\n\r\nBrown the lamb pieces well in a large pan, then add the mushrooms and fry briefly. Add the onion, celeriac, carrot, celery, garlic, rosemary leaves (finely chopped), and the leaves from 1 sprig of thyme (also finely chopped). Fry everything together for a few minutes. Deglaze with white wine and allow to simmer briefly. Add the lamb stock and let the meat simmer gently for about 50 minutes over low heat. Season to taste with salt and cayenne pepper.\r\n\r\n<strong>Garnishes<\/strong>\r\n\r\nRinse the pearl barley and bring about 1 liter of water to the boil. Add the barley and let simmer for 45 minutes. Drain and season with pepper, salt, and olive oil.\r\n\r\nRemove the shimeji mushrooms from their base and marinate them in balsamic vinegar, olive oil, pepper, salt, and 1 sprig of thyme. Roast the cherry tomatoes in a preheated oven at 200 \u00b0C \/ 390 \u00b0F for about 5 minutes, with olive oil, garlic, rosemary, pepper, and salt.\r\n\r\nSlice the zucchini into rounds, season with salt and olive oil, and grill over high heat, creating a diamond pattern with the grill marks. Marinate the zucchini in the same oil mixture as the cherry tomatoes.\r\n\r\nServe the lamb ragout with the garnishes.\r\n\r\n\ud83c\udf7a Pairs wonderfully with a VIA 6 Dutch Red Ale from Brouwerij Zuyd \u2013 \u201ca soft, flavorful beer that enhances the gentle flavors of the lamb stew and the pearl barley\r\n\r\n<strong>Burgemeester Quicx, Coffee &amp; More\r\n<\/strong>Sint Gerlach 17\r\n6301 JA Valkenburg\r\n043 608 8888\r\n<a href=\"https:\/\/www.oostwegelcollection.nl\/chateau-st-gerlach\/restaurants\/burgemeester-quicx-coffee-more\/\">www.oostwegelcollection.nl<\/a>\r\n\r\n<strong>Get your lamb stew meat from Schaapskool Mergelland\r\n<\/strong>Julianastraat 41B\r\n6285 AH Epen\r\n<a href=\"https:\/\/www.schaapskooimergelland.nl\/\">www.schaapskooimergel\u00adland.nl<\/a>\r\n\r\n&nbsp;\r\n\r\n&nbsp;"}]},"_links":{"self":[{"href":"https:\/\/www.viabelgica.nl\/en\/wp-json\/wp\/v2\/posts\/13979","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.viabelgica.nl\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.viabelgica.nl\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.viabelgica.nl\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.viabelgica.nl\/en\/wp-json\/wp\/v2\/comments?post=13979"}],"version-history":[{"count":5,"href":"https:\/\/www.viabelgica.nl\/en\/wp-json\/wp\/v2\/posts\/13979\/revisions"}],"predecessor-version":[{"id":14262,"href":"https:\/\/www.viabelgica.nl\/en\/wp-json\/wp\/v2\/posts\/13979\/revisions\/14262"}],"acf:term":[{"embeddable":true,"taxonomy":"category","href":"https:\/\/www.viabelgica.nl\/en\/wp-json\/wp\/v2\/categories\/39"}],"wp:attachment":[{"href":"https:\/\/www.viabelgica.nl\/en\/wp-json\/wp\/v2\/media?parent=13979"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.viabelgica.nl\/en\/wp-json\/wp\/v2\/categories?post=13979"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.viabelgica.nl\/en\/wp-json\/wp\/v2\/tags?post=13979"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}