Preheat the oven to 180 degrees C. Heat the oil in a large ovenproof stockpot over medium heat, add the lamb and cook for 1 minute each side until browned. Remove from the pan. Add the onion and garlic and cook for 3 minutes or until soft.
Stir in the barley, oregano and lemon zest and cook for 1 minute, stirring constantly. Add the stock, cauliflower and lemon juice and bring to the boil. Return the lamb to the pan, then cover and bake for 35 minutes or until the barley is tender.
Remove the dish from the oven and stir in the peas. Cover and set aside for 5 minutes before serving.
Serves 4
This recipe is from the CSIRO wellbeing plan for kids, a step-by-step plan for giving kids a healthy start to life, published by CSIRO. RRP $34.95.