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1
For the lamb stock, heat 1 tbsp of the oil in large saucepan on high heat. Add lamb; cook, in batches, until well browned. Remove from the pan. Heat 1 tbsp oil in same pan. Add onions and coarsely chopped carrots and celery; cook, stirring, until well browned. Return lamb to pan with bay leaves, peppercorns, parsley sprigs, thyme and 4 quarts water. Bring to a boil. Reduce heat to low. Skim surface and simmer, uncovered, for 2 hours, skimming surface occasionally. Strain stock through muslin-lined strainer into large, clean bowl, reserving lamb and discarding vegetables. Refrigerate stock for several hours or overnight. Discard solidified fat from stock surface.
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2
Pull meat off bones; reserve meat. Discard bones.
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3
Heat remaining 2 tbsp oil in large, clean saucepan on medium heat. Add garlic and finely chopped carrots and celery. Cook, stirring, until softened. Add barley; stir to coat in mixture.
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4
Add oregano and prepared lamb stock; bring to a boil. Reduce heat to low; simmer, covered, for 30 mins, or until barley is tender. Blend or process 1/3 of the soup until pureed. Return pureed soup to pan.
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5
Add reserved lamb meat; simmer, covered, for 5 mins, or until meat is heated through.
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6
Just before serving, stir in chopped parsley and lemon juice to taste.
