Lamb , Oranges, and Barley

 Serves 4

Ingredients

1 pound lamb shoulder, cut in 2 inch pieces

4 oranges, sliced thin, seeds removed but not peeled

1 cup barley

1 Tablespoon fat

1 teaspoon Marjoram

3/4 teaspoon chopped mint

salt and peper

Process

"Add barley slowly to 1 quart of salted boiling water. Boil gently for 30 minutes. Salt and pepper the lamb and scald in fat for about ten minutes. Put everything in a large greased casserole and stir well. Add more seasoning if barley absorbs too much. Cover tightly and bake 25 minutes at 375 degrees."