1. Spray large pot with non-stick cooking spray. Add leeks, garlic,
carrots, fennel and celery. Sauté over med.-high heat for 5 to 6 min., stirring until browned. Remove vegetables from pan and set aside.
2. Add lamb to pan; brown, stirring occasionally. Return vegetables to pan. Add broth, barley, salt, pepper and herb bundle. Cover and bring to a boil. Reduce heat and simmer for 1 hr. Remove herb bundle and serve in soup bowls.
Recipe courtesy of National Barley Foods Council