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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 tablespoons vegetable oil |
2 1/2 pounds meaty lamb neck bones |
10 cups water |
1/2 small cabbage, chopped |
2 carrots, peeled, chopped |
1 large onion, chopped |
1/2 large rutabaga, peeled, chopped |
2/3 cup pearl barley, rinsed |
3 tablespoons instant beef bouillon granules |
2 teaspoons dried thyme |
2 bay leaves |
pinch of ground allspice |
Directions:
1. Heat oil in heavy large pot or Dutch oven over high heat. Add lamb bones; sauté until dark brown, about 10 minutes. Add remaining ingredients. Bring to boil. Reduce heat to medium; simmer until lamb, barley and all vegetables are tender and soup is thick, stirring occasionally, about 1 hour 30 minutes. Remove bay leaves. Season with salt and pepper.
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