I call this shish kabob soup because it tastes as wonderful as a skewer of lamb and vegetables. I cook the meat until it is soft and tender, then add it to the soup.

Ingredients:

Lamb:
2 pounds boneless leg of lamb, cut into cubes
2^1/2 quarts (10 cups) water
1/4 cup red wine vinegar
1 teaspoon kosher salt
Soup:
3 tablespoons olive oil
4 cloves garlic, minced
1 large Spanish onion, peeled and diced
2 ribs celery, diced
4 carrots, peeled and diced or sliced
3 parsnips, peeled and diced or sliced
1 red bell pepper, seeded and diced
Cooked lamb (from recipe)
1 cup pearl barley
1 cup (8 ounces) canned stewed tomatoes
8 cups beef or chicken stock
1 cup red wine
2 bay leaves
1 teaspoon dried oregano
Juice and zest of 1 lemon
5 dashes Worcestershire sauce
1 bunch fresh mint leaves, chopped
Kosher salt and freshly ground black pepper, to taste

Directions:

For the lamb: In an 8 to 10-quart stockpot over high heat combine the lamb, water, vinegar, and salt. Bring to a boil. Reduce the heat to medium and simmer briskly for 1^1/2 hours. Drain and discard the cooking liquid. Set aside.

For the soup: Heat the olive oil in a stockpot over medium-high heat. Add the garlic, onion, celery, carrots, and parsnips and sauté for 10 minutes. Add the bell pepper and sauté an additional 3 minutes. Add the cooked lamb, barley, tomatoes, stock, red wine, bay leaves, and oregano. Bring to a boil and reduce the heat to medium and simmer for 45 to 50 minutes. Add the lemon juice and zest, Worcestershire sauce, mint, salt, and pepper and stir well. Remove and discard the bay leaves before serving.

Makes 12 servings.