Boston Baked Lamb Recipe

Ingredients

6 rashers of smoked streaky bacon, snipped into lardons
400g diced lamb
A little gloss of olive oil
Sea salt
Freshly ground pepper
½ celeriac, 3 parsnips or ½ swede, peeled and finely diced
2 onions, finely chopped
3 garlic cloves, finely chopped
1 tbsp brown sugar, treacle or honey
3 tbsp tomato purée
400g tin of tomatoes
500ml Red Kite Ale or similar treacly red ale
400g tin giant white or butter beans, drained

Prep: 15 mins | Cook: 3 hrs

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Method

1. Preheat your oven to 160°C/Fan 140°C/Gas 3.

2. Warm a lidded, oven-proof casserole dish over a high heat. Add the bacon lardons. Sizzle over a medium-high heat till starting to crisp up.

3. Add the lamb to the pot along with a crack of pepper. Add a little oil if needed. Cook till the lamb has started to colour up. Add the diced root veg and onions. Let them soften and colour up.

4. Fold in the garlic and brown sugar. As the sugar dissolves, it’ll create a sticky, golden glaze over everything. Once there’s really nice colour happening, swirl in the tomato purée. Cook for a min to reduce a little more.

5. Tip in the tinned tomatoes. Once thickened a bit, slowly add the ale, allowing it to warm through and cook into the dish with each trickle.

6. Add the beans to the pot. Cover with a lid and pop into the oven. Cook 2½ hours, or until the lamb is meltingly tender. Check every 30 mins or so, giving it a stir and adding a little water, as needed.

7. Delicious alongside Rumbledethumps, or with a wedge of warm bread slathered with cold butter.