Irish Lamb and Pearl Barley Stew

Ingredients:

• 1.1 kg of lamb loin, cut into large pieces
• 2 tbsp. pearl barley
• 5 cups chicken broth (see recipe below)
• 2 medium-sized onions, chopped
• Oil for frying
• 30 g butter
• 1 sprig of dried thyme
• 7 carrots, cut in half lengthwise
• Salt and ground black pepper
• 1 bouquet garni (parsley, thyme and bay leaf)
• 12 medium-sized potatoes
• 1 bunch of parsley (finely chop the leaves)
• 1 bunch of chives
• Submission option: with flavored melted butter (see recipe below)

Chicken broth:

• Chicken bones
• 1 head of onion
• 4 tbsp of water
• 3 coarsely chopped celery stalks
• Bay leaf
• Salt and ground black pepper

Herbal aromatic oil:

• 110 g butter
• 1 small bunch of parsley, finely chopped
• 1 bunch chives, finely chopped
• 1 sprig of thyme

Preparation:

1. In a large, heavy-bottomed saucepan, sauté the onion in a mixture of vegetable oil and butter over medium-high heat until translucent. Add the dried thyme and stir. Add the meat and sauté over high heat to retain the juices. Add the carrots and pearl barley.
2. Pour in chicken broth until it almost covers the meat and vegetables. Season with salt and pepper and add the bouquet garni. Cover the pan and simmer over low heat for 2 hours. Be careful not to let the mixture boil too much. Top the stew with the potatoes, cover, and simmer for 30 minutes, until the meat begins to fall off the bones and the potatoes are tender (test by piercing them with a fork).
3. Serve the stew in large, shallow soup bowls, drizzled with herb oil or sprinkled with parsley and chives.
   
   Bouillon: Place the pan over high heat. Combine all ingredients and cover with water. Bring to a boil and simmer for about 30 minutes. Then let cool and skim off any fat from the surface. Serves: 6.
   
   Herbal aromatic oil: Melt the butter in a small saucepan. Add the parsley, chives, and thyme. Serves 6.