|Lamb neck chops||2 Pound|
|Pearl barley||1⁄4 Cup (4 tbs)|
|Freshly ground black pepper||To Taste|
|Chopped parsley||2 Tablespoon|
Remove as much fat as possible from meat and any loose bones.
Place in a deep saucepan and cover with the water.
Bring slowly to the boil, skimming when necessary.
Add washed barley and salt and simmer,covered, for 30 minutes.
Add diced vegetables and cook for a further 1 1/2-2 hours or until meat is tender.
Lift out meat pieces, trim off as much lean meat as possible and cut into small pieces.
Return to broth and stir in pepper to taste, more salt if necessary and parsley.