Lamb and Barley Soup

1-1½# leftover lamb roast

2 med onions chopped

4 med carrots chopped

3 stalks celery chopped

leftover gravy or pan drippings

¾c barley (long cooking, not quick)

Brown leftover lamb cut in cubes. Add onion, 2T butter and 2c water. Stir in the vegetables, gravy or pan drippings and barley. Combine and bring to a simmer. Cook on low heat, covered for an hour or so. Add some Rosemary Seasoning then check flavors and add whatever is needed. Serve with crusty bread. . .Lin