New Idea
Dinner rolls are available from bakeries. If preferred, use single rolls and place side-by-side on oven tray before cooking. To skim soup, use a large spoon to remove excess fat from the top.
Ingredients
Method
Heat oil in a large, ame-proof, casserole dish (24-cup capacity) over a medium to high heat. Add lamb in two batches. Cook, turning occasionally, for about 7 minutes, or until browned all over. Remove from dish.
2 Add onions, fennel, garlic and rosemary to dish. Cook, stirring occasionally, until soft.
3 Return lamb to dish with stock, water, celery, carrots and barley. Bring to a boil. Cover with a lid. Gently boil, stirring halfway, for about 2 hours, or until lamb is tender enough to fall from the bone with a fork. Remove from heat.
4 Remove lamb. Cool slightly. Shred meat, discarding bones. Skim excess fat from top of the soup. Return lamb to soup. Season with salt and pepper. Stir over a low heat until hot.
5 Meanwhile, make rolls. Mix butter with chives and juice in a small bowl. Season. Without separating rolls, cut in half horizontally using a serrated knife. Spread butter mixture over cut-sides, then replace tops. Transfer to a large oven tray.
6 Cook in a moderate oven (180C) for about 7 minutes, or until crisp.
7 Serve soup with rolls.
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