1Toss the cubed lamb with the flour/salt/pepper mixture in a ziplock bag. Heat 1 Tbsp. olive oil in a small stockpot and add mirepoix (carrots, celery, onion). Saute for about 3-5 minutes, then add additional 1 Tbsp. olive oil, and the lamb. Brown lamb over medium-high heat for a few minutes, then add the chicken stock. Toss in fresh rosemary and dried thyme, and stir in barley and leftover gravy.
2Bring to a boil, then turn down to a simmer and cook for 1 hour with lid tipped (to allow steam to escape), stirring occasionally.
3After 1 hour, add leftover cut-up potatoes (if using uncooked potatoes, add them 20 minutes earlier). Cook for about 5 minutes or so, add peas and corn, and heat those vegetables.
4Serve ladled into a soup bowl (if there is too much liquid, use a slotted spoon first and then spoon a bit of gravy over top).
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