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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.
4 to 6 Servings
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2 1/4 pounds boneless lamb shoulder, cut into 2-inch pieces
1/4 cup all-purpose flour
1 tablespoon kosher salt
Freshly ground black pepper, to taste
3 tablespoons olive oil, divided
3 carrots, cut into 2-inch pieces
2 turnips, peeled and cut into 2-inch pieces
2 onions, halved and cut into thin slices, divided
2 tablespoons tomato paste
1/4 cup fresh mint leaves
1 bay leaf
1 1/2 cups chicken stock or reduced-sodium chicken broth
1 (11.2 ounce) bottle Irish stout, such as Guinness
1 cup fresh or frozen peas
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