Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat, then brown 700 grams of diced lamb shoulder in batches until golden, setting aside the browned meat.

2. 2

   Add 1 large chopped onion, 2 medium chopped carrots, and 2 sliced leeks to the same pot, cooking for 8 minutes until softened.

3. 3

   Stir in 600 grams of diced sweet potatoes and 100 grams of pearl barley with the softened vegetables, cooking for 2 minutes.

4. 4

   Return the browned lamb to the pot, pour in 1.2 liters of lamb stock, add 1 tablespoon of fresh thyme leaves and 1 bay leaf, then bring the mixture to a gentle simmer.

5. 5

   Reduce the heat to low, cover the pot, and simmer for 90 minutes to 2 hours, or until the lamb is tender and the barley is cooked, stirring occasionally.

6. 6

   Meanwhile, for the skirlie, melt 2 tablespoons of unsalted butter in a separate small pan over medium heat, add 1 small finely chopped onion, and cook until translucent for about 5 minutes.

7. 7

   Stir in 50 grams of pinhead oats with the cooked onion and butter, toasting for 3-5 minutes until the oats are fragrant and lightly golden.

8. 8

   Season the stew with salt and freshly ground black pepper to taste, then serve the hot Scottish Sweet Potato and Lamb Stew topped with a generous spoonful of the toasted oat skirlie.