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
- 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.
