Lamb and Barley Soup

Ingredients:

2 1/2 lbs lamb neck slices
1 Tbsp olive oil
9 cups water
1 cup beef broth
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
2 tsp dried thyme
2 bay leaves
Pinch of ground allspice

To prepare:

Heat oil in heavy large pot or Dutch oven over high heat.
Add lamb and sauté until dark brown, about 10 minutes.
Add remaining ingredients.
Bring to boil and 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.
Remove lamb from pot and cut or pull into smaller pieces, then combine back into soup.
Season with salt and pepper.

Note:
Adjust seasoning for pasture-raised, delicately flavored lamb from Shepherd Song Farm.

Provides 8 servings.