Lamb stew with pearl barley pilaff and fresh herb gremolata

For the stew:

1.8kg gigot or rack chops from the shoulder of lamb not less than 2.5cm thick

350 green streaky bacon

seasoned white flour, preferably unbleached

a little butter or oil for sautéing

450g onions

30g carrot, peeled and thickly sliced

750ml lamb or chicken stock

sprig of thyme

roux (optional)

mushroom a la crème (optional)

For the pilaff:

25g butter

450g pearl barley

3 pints lamb stock

salt

freshly ground black pepper

350g mushrooms, finely diced

450g shallots, peeled and quartered

For the gremolata:

mixture of flat parsley, chervil and mint, chopped

2 garlic cloves, finely chopped

1½ tsp lemon zest

flaky salt, to taste