• Ingredients: 30
  • Serves: 8

Lamb and barley soup with vegetable oil, meaty lamb neck bones, water, 1/2 small cabbage, chopped, carrots, peeled, chopped, large onion, chopped, 1/2 large rutabaga, peeled, chopped, pearl barley, rinsed, instant beef bouillon granules, dried thyme, bay leaves, pinch of ground allspice.

Ingredients

  • 1 tbsps. vegetable oil
  • 2 1/2 lb. 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 tbsps. instant beef bouillon granules
  • 2 tsps. dried thyme
  • 2 bay leaves
  • Pinch of ground allspice

Ravioli

  • 3 oz. skinless salmon fillet
  • 3 tbsps. chilled whipping cream
  • 1 tbsp. egg white
  • 4 oz. fresh crabmeat
  • 1 green onion, chopped
  • 1/2 celery stalk, finely diced
  • 2 tsps. chopped fresh cilantro
  • 1 1/2 tsps. fresh lemon juice
  • 1/8 tsp. salt
  • 1/8 tsp. pepper
  • 32 gyoza wrappers*

Vinaigrette

  • *Available at Asian markets and in the refrigerated section of many supermarkets.

To serve

  • 1 pint seasonal berries such as strawberries, raspberries, or blueberries
  • Additional whipped cream for garnish

For the honey vinaigrette

To serve

  • Salad leaves such as frisée or lamb’s lettuce

Directions

  1. Step 1 Heat oil in heavy large pot or Dutch oven over high heat. Add lamb bones; sauté until dark brown, about 10 minutes.

    For this step you will need

  2. Step 2 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.

    For this step you will need

Nutrition information

Calories 493 Carbohydrates 22 g (7%)
Fat 33 g (51%) Protein 27 g (55%)
Saturated Fat 13 g (67%) Sodium 666 mg (28%)
Polyunsaturated Fat 3 g Fiber 6 g (23%)
Monounsaturated Fat 14 g Cholesterol 102 mg (34%)