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1
Preheat the oven to 400 degrees.
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2
In a heavy-bottomed pot, heat 2 tablespoons of the olive oil.
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3
When the oil is hot, add the lamb and brown evenly.
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4
Remove the lamb from the pot and set aside.
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5
Add the leeks and saute until soft.
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6
Add the butter and melt.
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7
Add the flour to make a roux.
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8
Turn the heat down to low, and cook the roux until it is brown, about 15 minutes.
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9
Whisk in the beer and stock.
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10
Add the tomatoes and the reserved lamb, bring to a simmer, and cover.
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11
Simmer, covered, for 1 1/2 hours.
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12
While the lamb mixture is simmering, combine the parsnips, carrots, potatoes and garlic in a large bowl.
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13
Toss with remaining olive oil, salt and pepper and rosemary sprigs.
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14
Place the vegetables in a roasting pan and place in a 400-degree oven.
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15
Roast for 45 minutes, stirring every 20 minutes, until vegetables are tender.
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16
Remove the vegetables from the oven and discard the rosemary sprigs.
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17
Add the roasted vegetables and the peas to the lamb mixture.
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18
Cook for 10 minutes.
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19
Add the chopped rosemary.
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20
Season with salt and pepper.
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21
Add the thinly sliced leeks to a pot of heated oil and fry for 3 minutes, or until crisp.
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22
Remove the leeks from the oil and drain on paper towels.
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23
Season the leeks with salt.
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24
Garnish the stew with the fried leeks.
