4 servings | Serving Size: 2 cups
organic cooking oil
1 1/4 lb boneless lean lamb leg, cut into 1-inch cubes
20 oz of beef broth
1 c water
2 c coarsely chopped green cabbage
1 c chopped carrot
1 c chopped onion
1 c chopped peeled rutabaga
1/3 c uncooked quick-cooking barley
1 tsp dried thyme
1/4 tsp garlic powder
1/4 tsp ground allspice
1/4 tsp pepper
1 bay leaf
1. In a Dutch oven, on medium-high heat, sear lamb about 5 minutes or until browned.
2. Add broth and remaining ingredients; bring to a boil.
3. Cover and reduce heat to a simmer. Simmer on low about 20 minutes or until the lamb is tender, stirring occasionally.
4. Discard bay leaf and serve in soup bowls.