SERVINGS

Serves 6

INGREDIENTS

1 cup hulled barley

1/2 pound ground lamb

1 tablespoon all-purpose flour

2 teaspoons olive oil

1 cup diced leek, white parts only

1 cup chopped onion

5 cloves garlic, minced

2 medium carrots, diced

2 medium parsnips, diced

1 small turnip, diced

2 cups chicken stock

1/2 teaspoon dried oregano

1/2 teaspoon freshly ground black pepper

1 tablespoon freshly squeezed lemon juice

Salt

PREPARATION

1.    Cook the barley in 2 cups boiling water for about an hour and 40 minutes, until the liquid is almost gone and the barley is tender. Reserve.

2.    Meanwhile, brown the lamb in a dry skillet over medium heat, breaking up the meat as it cooks to prevent clumping. When the meat is fully browned, sprinkle it with the flour to absorb the fat and reserve. Later, this will thicken the soup.

3.    In a Dutch oven or soup pot, heat the oil over medium heat. Add the leeks, onion, and garlic and cook until the onions are translucent, about 7 minutes. Add the carrots, parsnips, and turnips, and stir them to coat. Stir in the chicken stock, 3 cups of water, the oregano, and pepper, and raise the heat to high. When it reaches a rapid boil, reduce to a simmer, cover, and cook until the vegetables are tender, 15 to 20 minutes. Stir in the lamb and the barley, cover, and simmer for an additional 10 minutes. Add a bit more water if necessary to keep the consistency of a soup rather than a stew. Remove from the heat and stir in the lemon juice and salt to taste.