Irish Lamb-And-Barley Soup - cooking recipe

Ingredients
    cooking spray
    1 1/4 lbs lean boneless leg of lamb, cut into 1-inch cubes
    2 (10 1/2 ounce) cans beef broth
    1 cup water
    2 cups coarsely chopped green cabbage
    1 cup chopped carrot
    1 cup chopped onion
    1 cup chopped peeled rutabaga
    1/3 cup uncooked quick-cooking barley
    1 teaspoon dried thyme
    1/4 teaspoon garlic powder
    1/4 teaspoon ground allspice
    1/4 teaspoon pepper
    1 bay leaf
Preparation
    Place a Dutch oven coated with cooking spray over medium-high heat until hot.
    Add lamb; cook 5 minutes or until browned. Add broth and remaining ingredients; bring to a boil.
    Cover, reduce heat, and simmer 20 minutes or until the lamb is tender, stirring occasionally.
    Discard bay leaf.

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