Ingredients Edit

  1. 2 lbs Lamb stew meat, diced
  2. 6 bay leaves, to taste
  3. kosher salt
  4. 1/4 cup olive oil
  5. 2 cups onions, diced
  6. 2 cups carrots, sliced
  7. 1 cup celery, diced
  8. 2 cups parsnips, sliced
  9. 1 cup pearl barley
  10. 4-6 cups chicken stock
  11. 2 cups white wine
  12. 1/2 teaspoon oregano
  13. 1/2 teaspoon chopped mint
  14. fresh ground black pepper

Directions Edit

1. Place Lamb in a large pot and cover with cold water.

2. Add bay leaves and salt; bring to a boil.

3. Simmer briskly for for 2 hours.

4. In separate large stockpot, heat the olive oil.

5. Add onions, carrots, celery and parsnips; saute 10-15 minute Add Barley, cooked with its stock, chicken stock, white wine, oregano and mint, and bring to a boil.

6. Simmer for 1 hour.

7. Remove from heat, and season with salt, pepper and lemon oil, to taste.

8. Serve immediately.

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