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1
Cut chops into uniform pieces about one-and-a-half inches square (trim as much fat as possible).
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2
Toss lamb with juice of one-and-a-half of the lemons and a generous grinding of black pepper.
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3
Set aside to marinate for two to three hours.
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4
Reserve the rest of the lemons to cut into wedges as a garnish for the finished dish.
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5
Heat oil in a three-quart casserole.
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6
Dry lamb pieces and sear over high heat until lightly browned.
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7
You will probably have to do this in two or three shifts.
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8
When all the lamb is browned, set it aside and pour the fat out of the casserole, leaving only a thin film on the bottom.
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9
Lower heat to medium-low and add onion, carrots and celery.
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10
Cook for about eight minutes, until the vegetables are tender but not browned.
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11
Add salt, garlic, fennel seeds and rosemary and cook a minute or two, until the garlic is soft but not brown.
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12
Return lamb to the casserole.
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13
Add the stock and wine and bring to a boil, stirring to free any particles of meat or vegetables clinging to the bottom or sides of the casserole.
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14
Lower heat to a simmer and stir in the barley.
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15
Make sure all the barley is submerged in liquid.
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16
Add the bay leaf.
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17
Cover the casserole and cook over very low heat for one hour.
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18
The meat should be tender and the barley cooked.
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19
Almost all the liquid in the casserole should be absorbed by the barley.
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20
If the ingredients are too moist, uncover the casserole and continue cooking over low heat for another five minutes or so.
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21
Check seasonings.
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22
Transfer meat and barley to a serving platter, surround with lemon wedges and dust with parsley.
