A fave recipe from childhood.
Lamb bones (eg shoulder chops, neck chops)
1 onion chopped
2-3 celery sticks chopped
2-3 carrots chopped
1/2 cup pearl barley
2 potatoes (if I have turnips & swedes I use them instead)
Fresh herbs (bay leaf, rosemary work well)
1 cup peas
Brown the lamb bones in the bottom of a deep saucepan a little olive oil to develop the flavour. Add chopped onion, carrot & celery and fry until translucent.
Pour in 2L of water and add the herbs & barley. Simmer 2-3 hours until the meat is soft & falling from the bones.
I leave the soup to cool down so that I can skim and remove any fat from the top of the soup.
Remove the bay leaf and bones. Chop the meat & return the meat to the soup. I blended the soup a bit with barmix to thicken it. Add a cup of peas, salt & pepper to taste & heat well. Serve with fresh chopped parsley.