Trim fat from lamb, and cut lamb into 1-inch cubes. Combine lamb, sliced leek, barley, peas, and broth in a large Dutch oven, and bring to a boil. Reduce heat, and simmer 45 minutes, stirring occasionally. Add the turnips and remaining ingredients, and bring to a boil. Reduce heat, and simmer 40 minutes or until turnips are tender.
All around awesome stew!!! I did brown the lamb in some olive oil to start only because I always do that and didn't read the recipe thoroughly. Shame on me. And as I hate turnips, used regular potatoes and a gorgeous celery root in lieu, extra carrots and doubled the barley. Since my barley was quick cooking I added toward the end. But all in all kept to the spirit of the recipe and my whole family loved it!!!! Served with Irish Soda Bread (they are neighbors after all!)