Ingredients
Method
1.Make lamb stock. Heat half of the oil in large saucepan. Add lamb; cook, in batches, until well browned. Heat remaining oil in same pan, add vegetables; cook, stirring, until well browned. Return lamb to pan with remaining ingredients. Bring to a boil, then reduce heat, skim surface; simmer, uncovered, 2 hours, skimming surface occasionally. Strain stock through muslin-lined strainer into large, clean bowl, reserving lamb neck chops; discard vegetables. Refrigerate stock for several hours or overnight, then discard solidified fat from stock surface.
2.Pull meat off bones; reserve meat, discard bones.
3.Heat oil in large, clean saucepan; add carrot, celery and garlic, cook, stirring, until softened. Add barley; stir to coat in mixture.
4.Add oregano and prepared lamb stock; bring to a boil. Reduce heat, simmer, covered, about 30 minutes or until barley is tender. Blend or process one-third of the soup until smooth. Return processed soup to pan.
5.Add reserved lamb meat; simmer, covered, about 5 minutes or until meat is hot.
6.Just before serving, stir in parsley and juice to taste.
The lamb stock can be made up to two days ahead.
Note
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