INGREDIENTS

1. 2lbslamb stew meat, diced
2. 6bay leaves, to taste
3. kosher salt
4. 1/4cupolive oil
5. 2cupsonions, diced
6. 2cupscarrots, sliced
7. 1cupcelery, diced
8. 2cupsparsnips, sliced
9. 1cuppearl barley
10. 4-6cupschicken stock
11. 2cupswhite wine
12. 1/2teaspoonoregano
13. 1/2teaspoon choppedmint
14. fresh ground black pepper

DIRECTIONS

1. Place lamb in a large pot and cover with cold water.
2. Add bay leaves and salt; bring to a boil.
3. Simmer briskly for for 2 hours.
4. In separate large stockpot, heat the olive oil.
5. Add onions, carrots, celery and parsnips; saute 10-15 minute Add barley, cooked with its stock, chicken stock, white wine, oregano and mint, and bring to a boil.
6. Simmer for 1 hour.
7. Remove from heat, and season with salt, pepper and lemon oil, to taste.
8. Serve immediately.