- 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
How to Make It
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.