Last night I boiled a leg of lamb in salted water with potatoes, carrots, parsnips, a little pepper, and some Glenlivet whiskey. The lamb came out very good, but now I have a bunch of lamb-flavored broth left over. What can I do with this to make it useful?
“scotch” broth soup? Lamb or mutton broth, leftover lamb or mutton, veggies and barley. Some people will toss in beef or chicken as well, whatever they have as leftovers.
Lentil soup! here’s a fabulous one I make sometimes that calls for lamb stock, onions, celery, yellow split peas, cardamom, and lemon at the end. It might be a tad odd with scotch, but maybe not.
I’m in the same dilemna because I have a ton of lamb bones to roast and make stock out of but except lamb stew (and it will be too warm for that for some time), I’m not sure what to do with it.