Yield: 4 servings  I  Serving Size: 2 cups

What you need:

Cooking spray
1 1/4  pounds  boneless lean lamb leg, 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

What you do:

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.
 

Nutritional Information
Calories: 331 (18% from fat), Fat:7g (sat 2.4g,mono 2.6g,poly 0.8g), Protein:38.6g, Carbohydrate:27.9g, Fiber: 5.8g, Cholesterol:119mg, Iron:4.7mg, Sodium:1084mg, Calcium:70mg