1 lb. lamb breast, cut into 1/2 inch wide strips (use a cleaver - do not remove bones)
1 lb. lamb steak, diced (save the bone for the pot)
1/2 c. pearl barley
2 bay leaves
1 tsp. dried thyme (whole)
2 tbsp. chopped parsley
4 tbsp. butter
3 carrots, diced

GARNISH:

2 tbsp. chopped parsley
1 c. peeled and diced turnips
2 med. yellow onions, peeled and diced
2 med. leeks (white parts only), rinsed and chopped
2 stalks celery, chopped
1 c. finely chopped green cabbage
Salt and freshly ground black pepper to taste
1/2 c. frozen peas

Place the lamb and bones in a 6 quart pot and add 2 quarts of water. Bring to a boil, reduce the heat, cover, and simmer for 20 minutes. Skim off any scum that appears. In the meantime, boil the barley in 2 cups of water for 10 minutes, then drain and set aside. Add the bay leaves, thyme, and parsley to the pot. In a large frying pan, melt the butter and saute all of the vegetables, except the peas, until the onion is tender. Add the vegetables to the pot and simmer for 45 minutes, covered. Add the drained barley to the pot and cook, covered, for another 15 minutes. Add salt and pepper to taste along with the peas. Bring to a boil and serve. Garnish with parsley.