Scottish soup

Cut the lamb into pieces and brown in butter along with the spring onions, stirring constantly. Pour hot water, bring to a boil and cook over a low heat for about half an hour. Then add the pearl barley, cook for 10 minutes. Peel the carrots and celery and cut into small cubes. Add vegetables, salt, peppers to the soup and cook for another 20 minutes. Sprinkle the soup with parsley greens and serve hot.