1In a large pot or dutch oven, briefly sauté the garlic in the olive oil for 1-2 minutes over medium heat (do not brown).
3Add the lamb pieces and brown on all sides. Add the sliced onion to the pot and sauté very lightly (about 1 minute), then pour in the brown rice and water. Raise heat to high, bringing the soup to a low boil; allow to boil for 5 minutes, skimming away the froth as it rises.
5Reduce heat to medium, stir in dried thyme and oregano, cover pot, and cook for 40 minutes.
7Add cabbage, carrots, rutabaga, cauliflower (if using), and diced potatoes. Cook, covered, for an additional 20 minutes, or until vegetables are fork-tender.
9Remove meat and bones from pot, chop meat coarsely, then return. Warm for an additional 5 minutes.