- 3 pounds leftover leg of lamb on the bone with the shank bone and meat attached
- 1 gallon water
- 1 large onion, halved
- 8 garlic cloves, peeled
- 4 thyme sprigs
- 1 bay leaf
- 3/4 cup barley
- 3 tablespoons unsalted butter, softened
- 1 medium onion, cut into 1/2-inch dice
- 3 large celery ribs, cut into 1/4-inch dice
- 1/2 cup dried yellow split peas
- 4 large carrots, cut into 1/2-inch dice
- 1 pound leftover lamb meat, cut into bite-sized pieces
- 4 medium turnips, cut into 1/2-inch dice
- 2 tablespoons all-purpose flour
- Salt and freshly ground black pepper
- 1/4 cup or more leftover Ancho Gravy
- In a very large pot, cover the lamb bones with the water. Add the onion, garlic, thyme and bay leaf and bring to a boil. Add a large pinch of salt and simmer over moderately low heat, skimming the surface occasionally, for 1 1/2 hours. Strain the soup base.
- In a medium saucepan of boiling water, add the barley, cover and simmer over moderate heat until the barley is tender, about 50 minutes. Drain.
- In a large pot, melt 2 tablespoons of the butter. Add the onion and celery and cook over moderately high heat, stirring occasionally, until softened, about 5 minutes. Add the soup base, split peas and carrots, cover and simmer over low heat, stirring occasionally, until the peas are almost dissolved, about 1 hour. Add the lamb and turnips, cover and simmer until the turnips are tender, about 15 minutes.
- In a small bowl, blend together the remaining 1 tablespoon of butter with the flour to make a paste. Whisk about 1 cup of the soup into the bowl until smooth. Whisk the mixture into the soup. Add the leftover Ancho Gravy and barley and simmer, whisking a few times, until slightly thickened, about 5 minutes. Season with salt and pepper and serve.
The soup can be refrigerated for up to 2 days. Reheat gently.