Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Controlled pour dispenser — drizzle olive oil without glugging
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Controlled pour dispenser — drizzle olive oil without glugging
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
You're reading one of recipes available free. Full library with Gastronome.
preheat the oven to 160c. heat the oil in a flameproof, heavy-based casserole dish over high heat. cook the lamb, skin side down, for 5 minutes, or until the fat is golden brown. turn over and cook for another 5 minutes. strew the onion, garlic, rosemary and bay leaf over the lamb, then season well with sea salt and freshly ground black pepper. use a large spoon or tongs to push the ingredients around in the pan, so the onion starts to sizzle in the oil. cook for 5 minutes, or until the onion smells sweet and just starts to colour. add the stout, vinegar, stock and sugar. give the pan a shake to loosen any bits that are stuck. turn the lamb over a couple of times so the ingredients are well combined. cover with a tight-fitting lid, then transfer to the oven and bake for 2 1/2-3 hours, or until the lamb easily pulls away from the bone. remove from the oven, leave to rest for a while, then serve with steamed greens.