Directions

1. Trim fat from lamb.  Heat oil in pan and add lamb, sauté until browned.  Remove with slotted spoon and set aside.
2. Slice the onions and sauté for 5 minutes until golden.  Add the carrots, celery and garlic and cook for 3 to 4 minutes.  Transfer vegetables to a slow cooker and set temperature to high.
3. Sprinkle the pearled barley over the vegetables in the slow cooker and arrange the lamb pieces on top.  Lightly season with salt, pepper and thyme.  Pour the vegetable broth over the meat so that all of the meat is covered. 
4. Cover the slow cooker and cook on high for 2 hours.  After 2 hours, turn the slow cooker to low and cook for 4 to 6 hours or until meat, vegetables and barley are tender.

Per serving: 281 calories, 6g fat, 74mg cholesterol, 21g carbohydrates, 356mg sodium, 7g fiber