Lamb & Pearl Barley Stew with Gremolata

350g piece of green streaky bacon (blanched if salty)

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

well-seasoned plain flour, for dusting

a little extra virgin olive oil, for frying

350g mushrooms, thinly sliced

700g whole, small onions - baby ones are nicest

350g carrots, peeled and thickly sliced

150g parsnips, peeled and thickly sliced

350-400g pearl barley

approx. 2.8 litres homemade lamb or chicken stock

sprig of thyme

flaky sea salt and freshly ground black pepper

For the Gremolata

4 tbsp chopped mixed herbs, such as flat-leaf parsley, chervil and mint

2 garlic cloves, finely chopped

1 generous tsp grated or finely chopped organic lemon zest

flaky sea salt, to taste