There should be a hyphen somewhere in the title, but what I mean is: Stew made from leftover lamb. Whatever... 1 quart or so of water leftover roast lamb, diced (2 cups or less; if you have more, you can add more water) Bones from the roast 2 or 3 yellow onions diced 1 carrot peeled and diced 3 or 4 stalks of celery, diced 1/4 cup or so chopped fresh parsley leaves About 1/3 cup dried pearl barley - it expands a lot, so it’s easy to use too much Salt White pepper (ground white pepper has a special flavor, but it’s hot so use sparingly, adding a little, letting soup simmer and then add more if you wish). Using a large stock pot, cook all of this together for an hour or two, then fish out the bones. Better the next day. -MDH |