Lamb, Lentil & Barley Stew

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1 cup pearled barley

1 cup red or yellow lentils

-- Kosher salt

3 medium zucchini

1 1/2 pounds boneless leg of lamb (see Note)

1 tablespoon olive oil + more as needed

1 1/2 cups medium chopped onion - no larger than 1/2-inch pieces

1 generous tablespoon finely chopped garlic

2 to 3 tablespoons Amontillado sherry

3 cups low-salt chicken broth

1 four-inch sprig of rosemary

1 large tomato, chopped (about 1 1/2 cups)

-- Freshly ground black pepper to taste

-- Squeeze of lemon, if needed

-- Chopped parsley or sprigs to garnish (optional)

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