1

Mist a large heavy-based pan with cooking spray and put over a medium heat. Add the chopped carrots, onion and halved garlic. Cook for 5 minutes, stirring frequently, until the onion and garlic start to colour. Remove from the pan and set aside. Add the lamb and cook over a high heat for 3–4 minutes until browned. Remove from the pan, cover and leave to rest.

2

Add the stock to the pan along with the carrots, onions and garlic, and bay leaves. Bring to the boil, then reduce the heat. Cover and leave to simmer for 30 minutes.

3

Strain, reserving the garlic and stock, discarding the rest. Add the stock back to the pot with the pearl barley and simmer for 25 minutes.

4

Slice the lamb. Remove a ladleful of the stock, then add the greens and lamb pieces and simmer for a further 5 minutes. Meanwhile, squeeze the garlic pulp into a small bowl. Add the eggs and lemon juice, and whisk until foamy. Stir in the reserved ladleful of stock.

5

Add the egg mixture to the soup and stir, seasoning well. Sprinkle in the herbs and divide between bowls. Garnish with more herbs then drizzle over the olive oil and serve.