Makes: 2 servings

Description: Lamb tenderloins stewed in Guinness.

Ingredients:
2 pieces  Lamb tenderloin (about 3" thick)
2 tbps  Vegetable Oil
1/2  Onion
1 clove  Garlic (Chopped)
1  Carrot (cut 1" thick)
1  Celery stalk chopped
1 1/2 tbsp  Tomato paste
6 oz  Guinness
1/2 can  Beef broth (you may need more)
2 sprigs  Thyme
1 sprig  Rosemary
3  Pimento (Allspice)

Instructions: Season lamb as you normally would your meat.

Over a medium-high heat, heat oil in a medium to large wide bottom pot until it starts to smoke. Brown the lamb loins in the hot oil on all sides until brown. This took me about a total of 10 mins.

Remove the braised lamb and set aside. (if there is a lot of oil (more than what you started with, pour out excess)

Reduce heat and stir in garlic and onions. Cook until onions become translucent then stir in carrots, celery and tomato paste. Mix well.

Place lamb loins back in pot and then pour stout into pot. Add beef broth. Enough to cover lamb pieces. Bring to a simmer over high heat.

Cover and reduce heat to medium-low. Add bay-leaf and allspice. Tie together rosemary, parsley and thyme.

Leave lamb to cook until meat is falling off the bone, 2 hours. Stir occasionally adding water if meat is not cooked and liquid reduces. (I had to do this twice) You want there to be a nice sauce at the end of cooking. Add salt and pepper to taste.

via HomeMadeZagat