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.