1/2 lb. pearl barley
3 tbsp. butter and 1 tbsp. olive oil (fortified butter)
1 c. diced onions
1 c. diced, peeled celery
1 c. diced carrots
4 tbsp. flour
2 c. diced tomato pulp (fresh or canned)
1 1/2 gal. lamb stock
1 tbsp. rosemary
4 tbsp. chopped fresh parsley
A few drops of Worcestershire sauce (optional)
1 lb. cooked lamb meat
Leftover peas and lamb gravy (optional)
Salt and pepper
Rosemary

In a stock pot; saute onions, celery, and carrots in fortified butter for 3 minutes. Dust with flour and stir in tomato pulp. Add lamb stock, rosemary, parsley, and Worcestershire sauce. Simmer for 1/2 hour.

In separate saucepan; add barley and cover by 50% with water or extra lamb stock. Bring to boil and simmer until soft (approximately 45 minutes). Drain well and add to stockpot. Add lamb meat, gravy, peas and season to taste. Simmer 5 minutes and serve.