|Lean boneless lamb leg||1 1⁄4 Pound, cut into 1 inch cubes|
|Coarsely chopped cabbage||2 Cup (32 tbs) (Green Cabbage)|
|Canned beef broth||21 Ounce|
|Water||1 Cup (16 tbs)|
|Chopped carrot||1 Cup (16 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Peeled chopped rutabaga||1 Cup (16 tbs)|
|Quick cooking barley||1⁄3 Cup (5.33 tbs), uncooked|
|Dried thyme||1 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
|Ground allspice||1⁄4 Teaspoon|
Trim fat from leg of lamb, and cut lamb into 1 inch cubes.
Coat a Dutch oven with cooking spray, and place over medium-high heat until hot.
Add lamb cubes, and cook 5 minutes or until browned.
Add cabbage and remaining ingredients; bting to a boil.
Cover, reduce heat, and simmer 20 minutes or until lamb is tender, stirring occasionally.
Discard bay leaf.