This recipe is quite similar to the soup served at Olga's Kitchen, a great chain around the midwest, but none in Texas, so I've had to work up my own version of their dish.
Ingredients:
2 pounds ground lamp
1 large onion (sweet, vidalia, etc)
1 tbsp minced garlic (from a jar, or several cloves, chopped fresh)
6 cans chicken broth (14oz)
5 cans beef broth (14oz)
1 can tomato paste (6oz)
1 tbsp cayenne pepper
1 tsp kosher salt
1 tsp black pepper
1 tsp dried parsley
3 tbsp Konriko Greek Seasoning (or similar)
1 1/2 cups barley
1 cup frozen peas
3 medium carrots
1 zucchini
Fry up the ground lamb, while this is frying, mince the onion. When the lamb is browned, add the onion, continue cooking on medium heat until onions are translucent. Add the garlic, saute a few more minutes.
Julienne the carrots, quarter then slice the zucchini. My local store sells frozen bags of grilled zucchini, which give a bit more flavor.
Add the tomato paste, broth, carrots, peas, zucchini, cayenne pepper, black pepper, greek seasoning, and salt. (Konriko Greek Seasoning ingredients: Salt, Garlic, Black Pepper, Corn Starch, Oregano, Sage, other spices) Bring this to a boil, add the barley, allow to return to a boil, cover, and simmer on low heat for 45 minutes or until the barley is tender.