Ingredients:

  • 500g lamb loin or sirloin, cut into 2cm cubes
  • 2 tbsp plain flour
  • 1 tsp sea salt
  • 1 tsp cracked black pepper
  • 2 tbsp olive oil
  • 2 medium leeks, trimmed and sliced into rounds
  • 3 medium carrots, peeled and diced (1cm)
  • 400g floury potatoes, peeled and cubed (1.5cm)
  • 2 cloves garlic, finely sliced
  • 1 sprig fresh rosemary, leaves chopped
  • 700ml organic chicken or lamb stock
  • 1 tbsp Worcestershire sauce
  • 100ml Guinness or dark stout

Instructions:

  1. Toss the 500g lamb cubes in the flour, salt, and pepper until evenly coated. Note: The flour creates a barrier that keeps the meat moist while thickening the broth.
  2. Heat 2 tbsp olive oil in your pot over high heat and brown the lamb until a deep golden crust forms. This should take about 5 minutes.
  3. Take the lamb out of the pan and set it aside on a plate. Note: This prevents the meat from overcooking while you soften the vegetables.
  4. Add the sliced leeks, diced carrots, and rosemary to the same pot. Cook for 5 minutes until the leeks are translucent and fragrant.
  5. Stir in the sliced garlic for 1 minute. Note: Garlic burns quickly, so we add it after the other veggies have released their moisture.
  6. Pour in the 100ml Guinness. Use your spoon to scrape the bottom until all the brown bits have dissolved into the liquid.
  7. Add the 400g cubed potatoes, 700ml stock, and 1 tbsp Worcestershire sauce. Bring the mixture to a boil.
  8. Turn the heat to medium and cook for 15 minutes until the potatoes are tender when pierced with a fork.
  9. Stir the browned lamb (and any juices from the plate) back into the pot for the final 2 minutes.
  10. Give it a final taste and add more salt or pepper if needed. The sauce should be glossy and thick enough to coat a spoon.