Lamb and Barley Soup

This soup started as a Scotch broth, an homage to my roots, but then it took on a life of its own. Once you have the lamb stock and barley, the choice of vegetables is up to you and the time of year. Carrots, rutabaga, and spinach are good in the winter, while green peas, favas, and asparagus tips are perfect in the spring. Cooking the barley separately means it doesn’t drink up all your stock.