dairy-free · Dinner
Smoky Slow-Roasted Lamb with Beer Gravy
Smoky Earth-Cooked Lamb with Beer Gravy · Hangi Stoofvlees
New Zealand hangi-style smoky lamb shoulder slow-roasted with rock salt rub, finished in a Belgian stoofvlees beer gravy of dubbel ale, onion, and brown sugar, served with charred kumara, parsnip, and carrot.
$$$
15 minsPrep
45 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
1020Calories
56gProtein
48gFat
88gCarbs
18gSugar
10gFiber
1180mgSodium
175mgChol
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Instructions
1
Prep
Cut lamb into 3cm cubes. Whisk flaky salt, smoked paprika, black pepper, garlic powder, and dried thyme in a small bowl. Rub all over the lamb and rest 15 minutes. Peel kumara, parsnips, and carrots and cut into 3cm wedges. Slice onions into thin half-moons. Mince garlic. Pick parsley leaves. Preheat oven to 350F.
2
Sear
Heat 3 tbsp olive oil in a heavy oven-safe lidded pot over high heat 2 minutes. Add lamb in a single layer and sear 4 to 5 minutes turning once, until both sides are deep mahogany. Lift to a plate.
3
Build 1
Reduce heat to medium. Melt butter in the same pot 60 seconds. Add onions and cook 7 minutes stirring often, until soft and gold at the edges. Stir in garlic, flour, and brown sugar 90 seconds until the roux smells nutty.
4
Simmer
Stream in dubbel beer and beef stock whisking constantly. Stir in Dijon, vinegar, bay leaves, and fresh thyme. Return lamb to the pot. Bring to a gentle simmer.
5
Roast
Cover with a heavy lid or double layer of foil and slide into the oven on the middle rack. Roast 35 minutes until lamb is fork-tender and the gravy thickens to a glossy braise.
6
Build 2
While the lamb roasts, toss kumara, parsnips, and carrots with 2 tbsp olive oil and a pinch of flaky salt on a sheet pan in a single layer. Slide onto the lower rack of the oven 28 minutes turning once, until edges blacken and the root vegetables turn caramel-soft.
7
Plate
Lift bay and thyme out. Tip lamb and beer gravy into shallow bowls, lay charred root vegetables alongside, scatter parsley across the top, and serve while everything is hot.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) boneless lamb shoulder
- 2 tsp flaky sea salt
- 2 tsp smoked paprika
- 1 tsp ground black pepper
- 1 tsp garlic powder
- 1 tsp dried thyme
- 90ml (1/3 cup + 2 tbsp) olive oil
- 400g (14.1 oz) kumara
- 2 medium parsnips
- 2 medium carrots
- 2 large yellow onions
- 6 garlic cloves
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 360ml (1 1/2 cups) Belgian dubbel beer
- 300ml (1 1/4 cups) beef stock
- 2 tsp Dijon mustard
- 2 tbsp light brown sugar
- 2 tsp red wine vinegar
- 2 dried bay leaves
- 2 sprigs fresh thyme
- 10g (small handful) flat-leaf parsley