Lamb and Barley Soup

• 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

1. Heat oil in heavy large pot or Dutch oven over high heat.
2. Add lamb bones; saute until dark brown, about 10 minutes.
3. Add remaining ingredients.
4. Bring to boil.
5. Reduce heat to medium; simmer until lamb, barley and all vegetables are tender and soup is thick, stirring occasionally, about 1 hour 30 minutes.
6. Remove bay leaves.
7. Season with salt and pepper.

vegetable oil, lamb neck, water, cabbage, carrots, onion, pearl barley, instant beef bouillon granules, thyme, bay leaves, ground allspice

Taken from www.epicurious.com/recipes/food/views/lamb-and-barley-soup-1921 (may not work)