Scottish Brew

• 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

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.

cloves, onion, lamb roast, water, salt, freshly ground black pepper, bay leaf, carrots, stalks celery, pearl barley, scotch whiskey, marjoram

Taken from www.myrecipes.com/recipe/scottish-brew (may not work)