Recipe Name Lamb barley soup Submitted by Jon Recipe Description A nice winter broth of lamb leg braised in chicken stock with assorted vegetables of your choosing with Italian barley, parsnip carrots and parsley as aromatics. Quantity 0 Quantity Unit Prep Time (minutes) 60 Cook Time (minutes) 180 Ready In (minutes) 240

Ingredients Amount Measure Ingredient 32 ounces lamb leg or loin 4 carrot (7-1/2 Carrots fresh sliced or diced 1 cup, whole Potatoes Diced, canned 1/4 cups barley 2 cloves garlic minced 3/4 dash black pepper corns 1/2 cup, strips celery 8 cups chicken stock, low salted 4 cups (8 fl oz) water 4 sprigs parsley, chopped 2 slice, large (1/4\" thick) Onion, chopped 1 cup slices Parsnips 1 large Rutabagas Steps Sequence Step 1 Brown lamb in stew pot both sides. 2 Add soup stock, barley, carrots, parsnip,. Stew for an hour 3 Add remainder ingredients stew for almost another hour. Meat will fall off the bone. Dice up the meat and add back to the soup. Garnish with parsley.