Father’s Day Pale Ale Pot Roast Lamb with Beer Gravy + Video
( SERVES 4 )
Cooking a Father’s Day family dinner? Try this tender and flavour-packed lamb braised with hoppy pale ale with beer gravy. Lovely served with roast potatoes and vegetables.
|2||Garlic cloves, finely chopped|
|2 kgs||Pure South Lamb Bone in Leg|
|1 handful||Superb Herb Oregano, roughly chopped|
|2 sprigs||Superb Herb Rosemary, one of them chopped|
|1 Tbsp||Olivado Avocado Oil With Rosemary|
|1 pinch||Salt and pepper, to taste|
|400 g||Shallots, or pickling onions|
|2 Tbsp||Plain flour|
|1 bottle||Emersons Big Rig APA, reserve 2 Tbsp for gravy|
- Take the lamb out of the refrigerator and let it come to the room temperature. Heat oven to 200C.
- Blend well the garlic, oregano, rosemary and oil with some salt and pepper in a mortar & pestle.
- 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.
- Remove the lamb and shallots from the pan and keep warm.
- 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.
- Serve the lamb with potatoes, seasonal roast vegetables and the gravy. And of course, the beer! Cheers!
Beer Match : Emersons Big Rig APA.