Olive oil American Lamb leg bone
Garlic cloves, peeled, sliced thin
Broth or stock American Lamb leg meat, roasted, shredded
Baby carrots, sliced
Celery, diced medium
Roma tomatoes, peeled, seeded, diced medium
Crimini mushrooms, sliced
Sea or kosher salt and fresh ground pepper
Basil, mint, parsley, oregano, finely chopped
In a heavy-bottomed pan, heat olive oil; add lamb bone, garlic and barley; cook for 10 minutes, stirring often. Add stock or broth to cover; simmer for 45 minutes. Add the lamb meat, shallots, carrots, celery, tomatoes and mushrooms; simmer for 15 minutes until barley and vegetables are tender. Adjust salt and pepper as desired. Remove the bone.
To serve, ladle the soup into bowls. Garnish with 1 teaspoon of freshly chopped herbs.