2 medium-sized onions, chopped
Oil, for frying
1 sprig dried thyme
2 1/2 pounds best end of lamb neck, cut into large pieces
7 carrots, chopped lengthways into 2-inch pieces
2 tablespoons pearl barley
5 cups Chicken Stock, recipe follows
Salt (recommended: Fleur du Sel)
Freshly ground black pepper
1 bouquet garni (parsley, thyme, and bay leaf)
12 medium potatoes
1 bunch parsley, leaves finely chopped
1 bunch chives
Serving suggestion: Herb Butter, recipe follows
4 cups water
3 stalks celery, roughly chopped
Salt and freshly ground black pepper
1 stick butter
1 small bunch parsley, finely chopped
1 small bunch chives, finely chopped
1 sprig thyme
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