This is definitely one of those soups that benefit from being made the day before. Cooking the lamb on the bone will add even more flavour to the soup and, when I make it at home, I don’t even bother to take the meat off the bone to serve.
Ideally the day before, heat the olive oil in a large heavy-based saucepan and lightly sweat the vegetables and garlic in it.
Add the lamb, barley, bouquet garni and
If you like, you can serve this as it is, but if you prefer to serve it with the lamb off the bone, leave it to cool slightly. When cool enough to handle, lift out the lamb and flake the meat from the bones. Add this back to the soup and reheat.
Either way, finish with a scattering of chopped parsley.
© 2008 Anthony Demetre. All rights reserved.