Heat oil in a large heavy based frypan and fry cutlets for a couple of minutes on each side to brown. Remove the cutlets, discard the oil and add half the stock to the frypan. Bring to a boil, stirring and scraping the bottom of the pan then add the rest of the stock.
Place half of the onions in a large ovenproof casserole dish. Top with one third of the butternut pumpkin then add half the carrots and celery and all the sage and thyme and cutlets. Season with salt and pepper and sprinkle the barley over the vegetables. Repeat the layering and top with remaining butternut pumpkin. Pour the stock over everything and cover with a lid or aluminium foil.
Cook in the preheated oven for 1 1/2 hours or until the lamb is tender, checking occasionally and adding more stock if needed. Remove the lid and increase the temperature a little. Cook for 8 to 10 minutes, until pumpkin has browned.
Loved this! Made it for the family over the weekend....and they all enjoyed it and voted that it should become a regular. There was a fair bit of liquid and vegetable pieces left over, so I blended them into a very yummy soup for lunch tomorrow! Gotta love two meals out of one recipe! - 28 May 2012