Thin ribbons of aromatic mint complement the richness of this stout-spiked gravy, and add a welcome touch of green. Serve with plenty of fluffy mashed potatoes.
- All Purpose Flour
- Bay Leaf
- boneless lamb shoulder
- bottle Irish stout
- such as Guinness
- chicken stock or reduced-sodium chicken broth
- fresh mint leaves
- fresh or frozen peas
- freshly ground black pepper
- kosher salt
- olive oil
- tomato paste
- Preheat the oven to 300Â°F. Trim away any excess fat from the lamb. In a bowl, combine the flour, salt, and pepper. Add lamb and toss to coat.
- In a Dutch oven or other flameproof casserole, heat 2 tablespoons of the oil over medium-high heat. Working in 3 batches, add the lamb to the pot and cook, turning, until nicely browned on all sides. Remove to a plate.
- Discard the cooking oil from the pot
- Add the reserved lamb along with any juices that have collected on the plate, the bay leaf, and 1 tablespoon of the mint. Stir in the chicken stock and stout and cook uncovered over medium-high heat until the liquid begins to boil. Cover and cook in the oven for 2 hours, or until the lamb is fork-tender but not falling apart. Stir in the peas and cook 5 minutes longer, or until heated through. Taste, adding more salt and pepper if needed. Remove the bay leaf, stir in the remaining mint, and serve warm.