Cooking for Father’s Day family dinner? Try our tender and flavour-packed lamb braised with hoppy pale ale with beer gravy. Lovely served with roast potatoes and vegetables.

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Father’s Day Pale Ale Pot Roast Lamb with Beer Gravy
Yields6 Servings
Prep Time10 minsCook Time1 hr 30 minsTotal Time1 hr 40 mins
 2 kg lamb bone
 2 garlic cloves finely chopped
 1 handful oregano
 2 sprigs rosemary, 1 chopped
 1 tbsp avocado oil and rosemary
 salt and pepper
 400 g shallots or pickling onions
 1 300ml bottle beer plus 2 tbsp for the gravy
 2 tbsp flour
1

Take the lamb out of the refrigerator and let it come to the room temperature. Heat oven to 200C.

2

Blend well the garlic, oregano, rosemary and oil with some salt and pepper in a mortar & pestle.

3

Prick the lamb with a fork (or sharp knife) all over and rub the mixture into the meat. Place the lamb into a deep casserole dish with the shallots and a rosemary sprig. Pour the beer in the bottom of the pan, cover with a lid and place in the oven for 1 hour and 15 minutes for pink and 1 ½ hours for welldone.

4

Remove the lamb and shallots from the pan and keep warm.

5

To make the beer gravy, skim all of the fat from the pan and discard along with the rosemary sprig. Transfer the remains to a saucepan. Mix flour with a little beer in a small bowl. Heat the cooking liquid adding the flour mixture a little at a time until the gravy has become good consistency and simmering. Season to taste. Pass it through a sieve and transfer to a gravy boat.

6

Serve the lamb with potatoes, seasonal roast vegetables and the gravy. And of course, the beer! Cheers!

Ingredients

 2 kg lamb bone
 2 garlic cloves finely chopped
 1 handful oregano
 2 sprigs rosemary, 1 chopped
 1 tbsp avocado oil and rosemary
 salt and pepper
 400 g shallots or pickling onions
 1 300ml bottle beer plus 2 tbsp for the gravy
 2 tbsp flour

Directions

1

Take the lamb out of the refrigerator and let it come to the room temperature. Heat oven to 200C.

2

Blend well the garlic, oregano, rosemary and oil with some salt and pepper in a mortar & pestle.

3

Prick the lamb with a fork (or sharp knife) all over and rub the mixture into the meat. Place the lamb into a deep casserole dish with the shallots and a rosemary sprig. Pour the beer in the bottom of the pan, cover with a lid and place in the oven for 1 hour and 15 minutes for pink and 1 ½ hours for welldone.

4

Remove the lamb and shallots from the pan and keep warm.

5

To make the beer gravy, skim all of the fat from the pan and discard along with the rosemary sprig. Transfer the remains to a saucepan. Mix flour with a little beer in a small bowl. Heat the cooking liquid adding the flour mixture a little at a time until the gravy has become good consistency and simmering. Season to taste. Pass it through a sieve and transfer to a gravy boat.

6

Serve the lamb with potatoes, seasonal roast vegetables and the gravy. And of course, the beer! Cheers!

Father’s Day Pale Ale Pot Roast Lamb with Beer Gravy