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.