Tender lamb roasted with onions and spices makes for a hearty and flavorful dish to keep warm on any cold evening.
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When ready to cook, set the temperature to 450 degrees Fahrenheit and preheat with the lid closed (10-15 minutes).
Season the lamb with the salt and pepper. Heat 2 Tbsp. of oil in a Dutch Oven that has been preheated for 10-15 mins.
Cook the lamb chunks in the Dutch Oven, one portion at a time, ensuring that the lamb is spread over one layer, with no overcrowding. Brown all sides for 6-8 minutes before moving on to the next portion, until all the lamb is evenly browned.
Return all the lamb to the Dutch Oven, add garlic and sauté for 2 minutes. Add tomato paste and cook for 1 minute. Add Beef Stock, Beer, Thyme, Bay Leaves, Salt, and Pepper. Cook on high.
While meat is cooking, brown remaining vegetables. Add vegetables to pot, and cook 1 hour, or until tender. Serve hot with mashed potatoes. Enjoy!
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