Hearty Lamb And Barley Soup - cooking recipe

Ingredients

4 tbsp olive oil
2 1/2 lbs lamb shoulder or neck chops
1 lb onions, coarsely chopped
13 oz carrots, 8 oz coarsely chopped, 5 oz finely chopped
4 None celery stalks, 2 stalks coarsely chopped, 2 stalks finely chopped
2 None bay leaves
1 tsp black peppercorns
8 sprigs parsley
2 sprigs fresh thyme
2 cloves garlic, crushed
3/4 cup pearl barley
3 sprigs fresh oregano
1/2 cup chopped parsley
1 tbsp lemon juice

Preparation

For the lamb stock, heat 1 tbsp of the oil in large saucepan on high heat. Add lamb; cook, in batches, until well browned. Remove from the pan. Heat 1 tbsp oil in same pan. Add onions and coarsely chopped carrots and celery; cook, stirring, until well browned. Return lamb to pan with bay leaves, peppercorns, parsley sprigs, thyme and 4 quarts water. Bring to a boil. Reduce heat to low. Skim surface and simmer, uncovered, for 2 hours, skimming surface occasionally. Strain stock through muslin-lined strainer into large, clean bowl, reserving lamb and discarding vegetables. Refrigerate stock for several hours or overnight. Discard solidified fat from stock surface.
Pull meat off bones; reserve meat. Discard bones.
Heat remaining 2 tbsp oil in large, clean saucepan on medium heat. Add garlic and finely chopped carrots and celery. Cook, stirring, until softened. Add barley; stir to coat in mixture.
Add oregano and prepared lamb stock; bring to a boil. Reduce heat to low; simmer, covered, for 30 mins, or until barley is tender. Blend or process 1/3 of the soup until pureed. Return pureed soup to pan.
Add reserved lamb meat; simmer, covered, for 5 mins, or until meat is heated through.
Just before serving, stir in chopped parsley and lemon juice to taste.