Baked Mutton in Beer with Vegetables | Baked Lamb in Beer

I can’t even say how tasty and juicy this meal is. Baked mutton slow cooked in sparkling beer with piquant notes of spices and fresh vegetables which added a nice balance and texture to flavor. This dish is packed with such amazing flavors and aromas so honestly, that’s Baked mutton in beer with vegetables will definitely become one of your favorite dishes.

You can serve it with cold soft drinks, lemonade (even another glass of beer) in sunny but windy summer day with comfort weather or in cold winter evening with glass of hot mulled wine to warm up your body and soul.

Baked Mutton in Beer with Vegetables
Serves 8
Gorgeous Baked Mutton in Beer with Vegetables with amazing taste!
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Prep Time
20 min
Prep Time
20 min
  1. 700 gr high – quality fresh mutton
  2. 1 carrot
  3. 1 red onion
  4. 1 lemon
  5. 2 red hot chili peppers
  6. Bunch of fresh herbs (coriander, dill)
  7. 300 ml beer
  8. 1 tbsp. of English whole grain mustard
  9. ½ tsp. of smoked paprika
  10. ½ tsp. of curry
  11. ½ tsp. of thyme
  12. ½ tsp. of oregano
  13. ½ tsp. turmeric
  14. 1 pack tomato sauce
  15. 400 ml chicken stock
  16. 350 gr boiled French beans
  17. 350 gr of cauliflower
  18. 3 cloves of garlic
  19. 1 tbsp. of brown sugar
  20. Extra virgin spicy olive oil
  21. Sea salt and black pepper
  1. Thoroughly wash the meat and dry with kitchen paper towels.
  2. Season with salt, pepper, drizzle with lime juice, add whole grain mustard, spices and mix well. Drizzle with splash of olive oil and set aside to marinate. It it’s summer, better to store mutton in fridge.
  3. Slice the onion and chop the garlic. Cut carrot into circles. Wash, dry and chop the fresh herbs and hot chili.
  4. Add olive oil into frying pan with thick bottom and place it over medium heat. Mix the marinated meat and transfer to preheated frying pan. Cook until it become nice golden.
  5. Add onion and cook until translucent. Season with some salt and drizzle with balsamic vinegar to elevate the taste. Transfer chopped garlic to frying pan.
  6. When the garlic is well cooked for several minutes and give all the flavors, add carrot, half of chopped herbs, tomato sauce and pour in beer.
  7. Give a good stir and cook until all foam is disappeared. Such amazing smell~
  8. Add the chicken stock, the remaining herbs and hot chili. Of course, if you don’t like the hot food you can skip this part but the taste with it will be even better.
  9. Take some taste of the meal and adjust the seasoning. Transfer prepared meat to baking pan.
  10. Add cauliflower sliced into bite – sized pieces into frying pan, mix well and transfer to baking pan with mutton. Add French beans and sprinkle with some chopped herbs on top.
  11. Preheat oven to 180 degrees C (350 degrees F).
  12. The finishing touch is to drizzle everything with nice amount of olive oil. Bake into preheated oven 35 to 40 minutes.
  13. Take out from oven our gorgeous meal and serve it.
  14. Enjoy!
  1. One of my secrets how keep meat juicy and chewy that’s because I always marinate it. As marinade you can use different ingredients and combine them in different ways. Mustard, lemon juice and spices are great friends with chicken breasts, wine and spices great for beef and for mutton you can use the marinade which I make in this recipe.
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