Smoky Earth-Cooked Lamb with Beer Gravy

Prep Cut lamb into 3cm cubes. Whisk flaky salt, smoked paprika, black pepper, garlic powder, and dried thyme in a small bowl. Rub all over the lamb and rest 15 minutes. Peel kumara, parsnip, and carrot and cut into 3cm wedges. Slice onion into thin half-moons. Mince garlic. Pick parsley leaves. Preheat oven to 350F.

Sear Heat 2 tbsp olive oil in a heavy oven-safe lidded pot over high heat 2 minutes. Add lamb in a single layer and sear 4 minutes turning once, until both sides are deep mahogany. Lift to a plate.

Build 1 Reduce heat to medium. Melt butter in the same pot 60 seconds. Add onion and cook 6 minutes stirring often, until soft and gold at the edges. Stir in garlic, flour, and brown sugar 90 seconds until the roux smells nutty.

Simmer Stream in dubbel beer and beef stock whisking constantly. Stir in Dijon, vinegar, bay leaf, and fresh thyme. Return lamb to the pot. Bring to a gentle simmer.

Roast Cover with a heavy lid or double layer of foil and slide into the oven on the middle rack. Roast 30 minutes until lamb is fork-tender and the gravy thickens to a glossy braise.

Build 2 While the lamb roasts, toss kumara, parsnip, and carrot with 1 tbsp olive oil and a pinch of flaky salt on a sheet pan in a single layer. Slide onto the lower rack of the oven 25 minutes turning once, until edges blacken and the root vegetables turn caramel-soft.

Plate Lift bay and thyme out. Tip lamb and beer gravy into a shallow bowl, lay charred root vegetables alongside, scatter parsley across the top, and serve while everything is hot.