| rdfs:comment | - 1. Place Lamb in a large pot and cover with cold water. 2. Add bay leaves and salt; bring to a boil. 3. Simmer briskly for for 2 hours. 4. In separate large stockpot, heat the olive oil. 5. Add onions, carrots, celery and parsnips; saute 10-15 minute Add Barley, cooked with its stock, chicken stock, white wine, oregano and mint, and bring to a boil. 6. Simmer for 1 hour. 7. Remove from heat, and season with salt, pepper and lemon oil, to taste. 8. Serve immediately.
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| abstract | - 1. Place Lamb in a large pot and cover with cold water. 2. Add bay leaves and salt; bring to a boil. 3. Simmer briskly for for 2 hours. 4. In separate large stockpot, heat the olive oil. 5. Add onions, carrots, celery and parsnips; saute 10-15 minute Add Barley, cooked with its stock, chicken stock, white wine, oregano and mint, and bring to a boil. 6. Simmer for 1 hour. 7. Remove from heat, and season with salt, pepper and lemon oil, to taste. 8. Serve immediately.
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