By Anthony Demetre
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 2 litres of cold water, and bring to the boil. Skim, taking care not to remove any vegetables. Season with salt and pepper. C