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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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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.
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