Easy Guinness Roast Lamb Recipe

Okay, so hear me out. Roast lamb. Guinness. Together. I know, right? Sounds kinda fancy, but trust me, this Easy Guinness Roast Lamb Recipe is the opposite. It’s ridiculously simple, tastes like you spent hours slaving away, and the leftovers? Forget about it. They’re legendary. If you’re looking for a dish that’ll impress without stressing you out, this is IT.

My husband, Mark, could probably live off this lamb. Seriously. The first time I made it, he went back for seconds, THEN made a sandwich with the leftovers the next day. He even tried to steal the last little bit of gravy from the pan. I swear, the man has no shame. The kiddo loves it too (minus the beer part, obviously!), and I’ve even caught her dipping her bread in the gravy when she thinks I’m not looking. It’s just one of those meals that makes everyone happy, you know?

Why You’ll Love This Easy Guinness Roast Lamb Recipe

• It’s practically foolproof. Seriously, even I can’t mess it up, and I once burned water.
• The Guinness adds this deep, rich flavor that’s just… chef’s kiss.
• The gravy is so good, you’ll want to drink it straight from the pan. (Don’t judge).
• Leftovers make the BEST sandwiches. Like, ever.
• It makes you look like you know what you’re doing in the kitchen, even if you don’t.

How to Make It

Okay, so first things first, you gotta get your lamb roast. I usually go for a leg of lamb, but honestly, whatever looks good at the butcher counter works. Don’t stress too much. Then, give it a good rub-down with some salt, pepper, and whatever herbs you’re feeling. I like rosemary and thyme, but garlic powder is always a win in my book.

Next, you’re gonna sear that baby in a hot pan. Get it nice and brown on all sides. This is important! It locks in all the good juices. Trust me on this one. Now, throw in some chopped onions, carrots, and celery into the same pan. Cook ’em up until they’re kinda soft.

Then, the magic happens. Pour in a can of Guinness (or two, if you’re feeling frisky). Let it bubble away for a bit, scraping up all those yummy bits from the bottom of the pan. That’s where all the flavor is hiding.

Put the lamb back in the pan, cover it with a lid (or foil, if you don’t have a lid that fits), and pop it in the oven. Now, here’s the tricky part: you gotta cook it low and slow. I usually go for around 3-4 hours at 325°F, but it depends on the size of your roast. Use a meat thermometer! You want it to be nice and tender.

When it’s done, take it out of the oven and let it rest for like, 15-20 minutes before you carve it. This is important! It keeps the juices in.

While the lamb is resting, make the gravy. Strain the juices from the pan into a saucepan. Skim off the fat (or don’t, if you’re feeling rebellious). Thicken it with a little cornstarch or flour mixed with water. Season to taste. And that’s it!

Ingredient Notes

• Lamb Roast: Get whatever looks good! Leg, shoulder, whatever. Don’t overthink it.
• Guinness: It HAS to be Guinness. Okay, maybe not HAS to, but it’s what makes it special. Don’t cheap out on this one, folks.
• Rosemary & Thyme: Fresh is best, but dried works in a pinch. I once used Italian seasoning because I was out of everything else. It was… okay.
• Onions, Carrots, Celery: The holy trinity of flavor. Don’t skip these, even if you hate celery. They add so much.
• Cornstarch/Flour: For thickening the gravy. I’ve used both, and honestly, I can’t tell the difference. Use whatever you have on hand.

Recipe Steps:

1. Season the lamb roast with salt, pepper, and your favorite herbs.
2. Sear the lamb in a hot pan until browned on all sides.
3. Sauté chopped onions, carrots, and celery in the same pan until softened.
4. Pour in a can of Guinness and scrape up the browned bits from the pan.
5. Place the lamb back in the pan, cover, and roast in the oven at 325°F (160°C) for 3-4 hours, or until tender.
6. Remove the lamb and let it rest for 15-20 minutes before carving.
7. Strain pan juices into a saucepan and skim off excess fat.
8. Thicken the gravy with cornstarch or flour slurry.
9. Season the gravy to taste.
10. Carve the lamb and serve with the Guinness gravy.

What to Serve It With

Mashed potatoes are a MUST. And some roasted vegetables. Green beans are always a good choice. Oh, and don’t forget the bread for soaking up all that glorious gravy. I mean, are you even living if you’re not eating this gravy?

Tips & Mistakes

• Don’t overcrowd the pan when you’re searing the lamb. Sear it in batches if you have to.
• Make sure the oven is hot before you put the lamb in.
• Don’t forget to let the lamb rest before you carve it! I know it’s tempting to dig in right away, but trust me, it’s worth the wait.
• If the gravy is too thin, add more cornstarch or flour. If it’s too thick, add more broth or water. I’ve totally messed up the gravy before, but it’s always fixable.
• Don’t be afraid to experiment with the herbs and spices. That’s what cooking is all about!

Storage Tips

Okay, so if you actually have any leftovers (which is a miracle), store them in an airtight container in the fridge. It’ll keep for like, 3-4 days. And seriously, cold lamb sandwiches are amazing. I’ve been known to eat them for breakfast. Don’t judge. Actually DO judge, because it’s pretty extra and kinda great.

Variations and Substitutions

• No Guinness? Okay, fine. Use another dark beer. But it won’t be the same, just sayin’.
• Out of rosemary and thyme? Use whatever herbs you have on hand. Oregano, basil, parsley, they’ll all work.
• Don’t have carrots and celery? Just use onions. It’ll still be good. I’ve skipped the carrots before when I was out, and nobody even noticed.
• Want to add some sweetness? Throw in a couple of tablespoons of brown sugar to the gravy. It’s delicious! I like to add a touch of maple syrup sometimes too if I’m feeling fancy.

Frequently Asked Questions

Easy Guinness Roast Lamb Recipe

This succulent Guinness Roast Lamb recipe is perfect for any festive occasion, combining rich flavors with a tantalizingly tender texture.

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Prep Time: 20 minutes minutes

Cook Time: 2 hours hours

Total Time: 2 hours hours 20 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 4 lb leg of lamb bone-in
• ▢ 2 tbsp olive oil
• ▢ 1 tbsp salt
• ▢ 1 tsp black pepper freshly ground
• ▢ 4 cloves garlic minced
• ▢ 1 cup Guinness stout
• ▢ 2 sprigs rosemary fresh
• ▢ 2 sprigs thyme fresh
• ▢ 1 cup beef broth low sodium

Instructions

Preparation Steps

• Preheat your oven to 375°F (190°C).
• Rub the lamb with olive oil, then season generously with salt and pepper.
  4 lb leg of lamb
• In a large roasting pan over medium-high heat, sear the lamb on all sides until browned.
• Add minced garlic, rosemary, and thyme around the lamb in the pan.
  4 lb leg of lamb
• Pour the Guinness and beef broth into the pan.
  4 lb leg of lamb
• Transfer the pan to the preheated oven and roast for about 2 hours, occasionally basting with the pan juices.
• Allow the lamb to rest for 15 minutes before carving and serving.

Notes

For best results, let the lamb marinate overnight before roasting.