Ingredients

• 24oz baby dutch potatoes

• 4 large carrots, cut into 1-inch pieces

• 1 large yellow onion

• 3 pound boneless lamb leg

• 1 fresh rosemary sprig

• 5 sprigs fresh thyme

• 5 sprigs parsley

• zest of 1 lemon

• 4 garlic cloves, minced

• 3 tbsp olive oil

• kosher salt and black pepper to taste

• 1 12 oz Guinness beer

• 2 cups chicken stock

• 2 cups cremini mushrooms, sliced

• 1.5 cups frozen green peas

Directions

Preheat oven to 350F.

Layer the potatoes, then the carrots and onions in a large pot. Place the roast on top of the vegetables. Using your hand, coat the roast in olive oil and season with salt and pepper.

Combine the rosemary, thyme, parsley into a small bundle and tie with kitchen string. Tuck it under the lamb.

Sprinkle the lemon zest and garlic over the lamb. Pour the beer and chicken stock over the vegetables.

Cover and cook in the over for 3 hours. Add the mushrooms and cook for 30 more minutes.

Remove pot from oven, add the peas, cover and cook for 5 more minutes.

Remove the herb bundle. Using two forks, pull the lamb apart into pieces and serve with vegetables.