In a large heavy-bottomed saucepan, cook the onions in oil and butter
, on medium-high heat until they are translucent. Add the dried thyme
and stir. Add the lamb
and brown on a high heat to seal in juices. Add carrots
, and pearl barley. Pour in the chicken stock so that it almost covers the meat and vegetables. Season with salt and pepper, and add Bouquet garni. Cover and cook on low heat for 2 hours, being careful not to boil. Place potatoes on top of the stew, cover and cook for 30 minutes until the meat is falling beautifully off the bones and the potatoes are fork tender.
Serve the stew
in large flat soup
bowls, and drizzle
herb butter over the potatoes or garnish
with parsley and chives.