Hearty American Lamb and Barley Soup February 2009

Yield: 12 servings.

2 Tbsp. olive oil

1 American Lamb leg bone

4 garlic cloves, peeled, sliced thin

1 cup pearled barley

½ gallon broth or stock

1 lb. American Lamb leg meat, roasted, shredded

6 shallots, sliced

1 cup baby carrots, sliced ¼-inch

1 cup celery, diced medium

1 cup Roma tomatoes, peeled, seeded, diced medium

1 cup crimini mushrooms, sliced

to taste, sea or kosher salt and fresh ground pepper

¼ cup basil, mint, parsley, oregano, finely chopped

In a heavy-bottomed pan, heat olive oil; add lamb bone, garlic and barley; cook for 10 minutes, stirring often. Add stock or broth to cover; simmer for 45 minutes. Add the lamb meat, shallots, carrots, celery, tomatoes and mushrooms; simmer for 15 minutes until barley and vegetables are tender. Adjust salt and pepper as desired. Remove the bone.

To serve, ladle the soup into bowls. Garnish with 1 teaspoon of freshly chopped herbs.