1,600 Cal (4x 400)

Marinade

1½ lb. lamb shoulder
1 bottle Irish stout
1 Tbsp. olive oil
2 cloves garlic
1 Tbsp. fresh rosemary
salt & pepper

  • Cube lamb and marinate in remaining ingredients.

Stew

1 Tbsp. olive oil
1 lb. potatoes
1 onion
2 carrots

  • Heat oil in large pot and saute vegetables.
  • Remove lamb from marinade, add to vegetables and brown.
  • Add marinade to pot, bring to a boil for 1 minute.
  • Reduce heat and simmer for 1 hour or until vegetables are tender.