Scottish Brew

Name: Scottish Brew
Ingredients: 4 whole cloves; 1 medium onion; 1 (3-pound) leg of lamb roast, cooked; 2 quarts water; 2 teaspoons salt; 1/4 teaspoon freshly ground black pepper; 1 bay leaf; 3 carrots, scraped and sliced; 2 small turnips, peeled and sliced; 2 stalks celery, diced; 1/4 cup uncooked pearl barley; 1/4 cup Scotch whiskey; 1/2 teaspoon dried whole marjoram

13 ingredients

4 steps

Ingredients

4 whole cloves
1 medium onion
1 (3-pound) leg of lamb roast, cooked
2 quarts water
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1 bay leaf
3 carrots, scraped and sliced
2 small turnips, peeled and sliced
2 stalks celery, diced
1/4 cup uncooked pearl barley
1/4 cup Scotch whiskey
1/2 teaspoon dried whole marjoram

Directions

1

Insert whole cloves in onion. Combine onion, roast, water, salt, pepper, and bay leaf in a large Dutch oven; bring to a boil. Reduce heat; cover and simmer 1 1/2 hours.
2

Remove roast from stew; cool slightly. Remove meat from bone, discarding bone. Chop meat into bite-size pieces, and return to stew; cool to room temperature. Refrigerate stew until all fat has risen to the top; skim off and discard fat. Remove whole onion from stew; remove and discard cloves. Chop onion, and return to stew.
3

Add remaining ingredients to stew, stirring until well blended; bring to a boil. Reduce heat; cover and simmer 45 minutes. Uncover and cook an additional 30 minutes. Remove and discard bay leaf.
4

Serve stew immediately in individual serving bowls.