I had some leftover bones from grilling lamb chops for mother's day and they made a great stock after boiling for 60 minutes. An added bonus was the smoky scent of the grilled chops that worked its way into the stock as well!
Since I was working with leftovers, there was less than one cup of meat, and while I felt the soup was very satisfying without any additional lamb bits, feel free to add it if you like.
Lamb and Barley Soup
6 cups lamb stock (DIY: boil 8 cups water with lamb chop bones for 60 minutes)
2 tablespoons olive oil
1/2 large onion, diced
1 shallot, minced
1 carrot, diced
1 small fennel bulb, diced
1 cup cubed lamb, cooked
1 bay leaf
1 teaspoon dried thyme
1/3 cup barley
1-2 teaspoons Dijon mustard (optional)
Heat olive oil in large sauce pan and add onion and shallot and cook 3-4 minutes until translucent. Add fennel and carrots and cook 4-5 minutes until soft. Add stock and bay leaf and bring to boil. Add thyme, lamb and barley and return to boil. Cover and turn down to medium and cook 20-25 minutes until barley is cooked. Season with salt and pepper and remove bay leaves before serving.
Recipes currently inspiring me:
French Onion Soup at Smitten Kitchen
Cauliflower Steaks at Proud Italian Cook
Bacon, Black Pepper and Fig Scones at Bitchin' Camero