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| What You Need: |
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2 pounds lamb neck or shoulder with bones, cut into 6 pieces
2 quarts cold water
2 tablespoons barley
2 teaspoons salt
1/8 teaspoon freshly ground black pepper
˝ cup finely chopped carrots
˝ cup finely chopped turnips
˝ cup finely chopped onions
˝ cup finely chopped leeks, including 2 inches of green
˝ cup finely chopped celery
1 tablespoon finely chopped parsley
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| How To Cook: |
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1. Place the lamb in a heavy 4- to 5-quart casserole and add the water. Bring to a boil over high heat, meanwhile skimming off the foam and scum as they rise to the surface.
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2. Add the barley, salt and pepper, reduce the heat to low, and simmer partially covered for 1 hour. Add the carrots, turnips, onions, leeks and celery, partially cover again, and cook for 1hour more.
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3. With a slotted spoon, transfer the lamb to a plate and pull or cut the meat away from the bones. Discard the bones, fat and gristle, and cut the meat into ˝-inch cubes. Return the meat to the soup and simmer for 2 or 3 minutes to heat it through.
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4. Taste for seasoning. Sprinkle with parsley before serving.
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