Scottish Brew

Oxmoor House
3 quarts


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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


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.

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.

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.

Serve stew immediately in individual serving bowls.

Created date

February 2010