Guinness-Roasted Lamb With Potato & Tomato Cake
Ready In: 4 hrs 30 mins
Serves: 6-8
Ingredients
- 1 australian boneless leg of lamb, trimmed
- 1 orange, halved and sliced
- 1 bunch fresh oregano
- freshly ground salt & pepper
- 3 tablespoons olive oil
- 1 white onion, diced
- 2 stalks celery, chopped
- 1 large carrot, peeled and diced
- 3 tablespoons tomato paste
- 1 (12 ounce) bottle Guinness stout or 1 (12 ounce) bottle stout beer
- 1⁄4 cup Worcestershire sauce
- 2 sprigs fresh thyme
POTATO AND TOMATO CAKE
- scrubbed potato, halved and steamed until just tender
- 3 tablespoons olive oil
- 2 garlic cloves, crushed
- 8 ounces basket cherry tomatoes, halved
- 1 tablespoon fresh rosemary, chopped
- salt & freshly ground black pepper, to taste
Directions
- Preheat oven to 280-300°F
- To prepare the lamb, cut 3-4 deep slashes on the top and insert orange slices with a sprig of oregano.
- Season outside of roast with salt and pepper.
- Heat 2 tablespoons of olive oil in large casserole dish and brown meat on all sides.
- Remove meat from pan and add the remaining oil with onion, celery and carrot.
- Cook for 2-3 minutes or until soft, then add tomato paste.
- Cook, stirring until aromatic, about 1 minute.
- Return lamb to the pot, add Guinness, Worcestershire sauce and thyme and bring to a boil.
- Remove from heat, cover and transfer to preheated oven.
- Roast lamb for 2 ½ - 3 hours, or until tender and meat separates easily.
- Turn a few times during cooking.
- Transfer meat to a platter, cover with foil and keep warm.
- Strain pan juices and transfer to saucepan, spooning off any excess oil from the surface.
- Bring to a simmer and cook over medium heat for 8-10 minutes or until thickened to a sauce consistency.
- Keep warm.
- While meat is cooking, prepare the Potato and Tomato cake.
- Crush potatoes slightly with a masher, keeping them chunky.
- Place in large bowl and toss with olive oil, garlic, tomatoes, and rosemary.
- Season to taste and spoon mixture into oiled pan, pressing down gently to flatten.
- Turn oven to broil and cook the mixture on the middle shelf for 10-12 minutes, or until crispy.
- Cut into service-sized "cakes".
- Slice lamb thickly and serve with the Potato and Tomato Cakes.
- Spoon over Guinness sauce.
- Enjoy with your own glass of Guinness.
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