It's a wonderful soup, full of flavor. I had the pleasure of trying it a couple years ago.
Here's the recipe:
Lamb and Barley Soup
Rose & Crown Pub - Epcot
1 C. barley
12 oz ground lamb
2 T. vegetable oil
1 onion, finely chopped
1 garlic clove, minced
2 T. flour
5 C. chicken broth
3/4 C. milk
3 stalks celery, trimmed and finely chopped
2 medium carrots, peeled and finely chopped
1 medium turnip, peeled and finely chopped
6 T. finely shredded fresh basil or minced parsley
1 t. salt, or to taste
1/4 t. freshly ground pepper, or to taste
In a large pot of boiling salted water, cook the barley for 30 minutes, or according to the package directions. Drain completely in a colander and set aside.
Meanwhile, in a 4 to 5 quart Dutch oven, cook the ground lamb over medium heat, stirring and breaking up the lamb with a spoon, for about 6 to 8 minutes, or until cooked through and no pinkness remains. With a slotted spoon, transfer the lamb to towels to drain. Pour off and discard any remaining fat.
In the same Dutch oven, heat the vegetable oil over medium heat until hot but not smoking. Add the onion and the garlic and cook, stirring, about 5 minutes, or until the onion is softened. Stir in the flour and cook, stirring constantly, until lightly browned, about 5 minutes.
Add the chicken broth and bring the mixture to a boil. Reduce the heat and simmer for 15 minutes. Add the cooked barley, milk, celery, carrots, turnip, 1/4 C. fresh basil, salt and pepper and cook, stirring occassionally, until the vegetables are tender, about 25 minutes.
Serve the soup hot, garnished with the remaining 2 T. fresh basil.