Leftover Lamb Stew

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


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.