Roasted Root Vegetable Irish Lamb Stew

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4 tablespoons olive oil

3 pounds lamb shoulder, cut into 1 1/2 inch pieces

Salt

Freshly ground black pepper

2 cups leeks, sliced

1/2 cup flour

4 ounces unsalted butter

1 cup Guinness beer

3 cups beef stock

1 cup tomatoes, peeled, seeded and diced

1/2 pound parsnips, peeled and cut into 2-inch pieces

1/2 pound carrots, peeled and cut into 2-inch pieces

1 pound russet potatoes, peeled and cut into 2-inch pieces

4 cloves garlic, cut in half

3 sprigs of fresh rosemary, plus 1 tablespoon chopped

1 cup peas, shelled

1 cup leeks, sliced thinly

Oil for frying