Cognac And Lemon Braised Lamb With Sweet Carrots

Name: Cognac And Lemon Braised Lamb With Sweet Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1.3 kg boned leg of lamb; 2 tbsp olive oil; 1 medium onion, peeled, halved and sliced; 2 small garlic cloves, peeled and chopped; 2 None candied lemon slices, cubed; 100 ml Cognac; 500 ml vegetable stock; 75 g black kalamata olives; 1 kg carrots, peeled and cut into thin sticks; 2 tbsp butter; 1 tsp honey; 6 sprigs coriander, leaves chopped; 4 sprigs thyme, leaves chopped

Servings: persons

1.3 kg boned leg of lamb
2 tbsp olive oil
1 medium onion, peeled, halved and sliced
2 small garlic cloves, peeled and chopped
2 None candied lemon slices, cubed
100 ml Cognac
500 ml vegetable stock
75 g black kalamata olives
1 kg carrots, peeled and cut into thin sticks
2 tbsp butter
1 tsp honey
6 sprigs coriander, leaves chopped
4 sprigs thyme, leaves chopped

1
Preheat the oven to 400u00b0F. Season the lamb with salt and pepper, roll it up and tie with string. Over medium-high heat, add the oil to a Dutch oven, add the meat and sear it all over, then add the onion, garlic and lemon and cook for 2-3 mins. Pour in the Cognac and stock to deglaze the pan. Cover with a lid or foil and cook for 2 1/2 hours. Add the olives 20 mins before the end of the cooking time.
2
Put the carrots in a pan with the butter and cook for 2 mins, shaking the pan occasionally. Season well with salt and pepper, then add the honey and 2/3 cup water. Cover and cook over a low heat for 5 mins or until just tender. Sprinkle with cilantro.
3
When the meat is cooked let it rest for 5-10 mins. Season again and sprinkle with thyme. Serve the meat on a platter, surrounded with the carrots and olives. Serve the pan juices as they are or make them into a sauce.

1258

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1.3 kg boned leg of lamb, 2 tbsp olive oil, 1 medium onion, peeled, halved and sliced, 2 small garlic cloves, peeled and chopped, and more.

Yes, Cognac And Lemon Braised Lamb With Sweet Carrots falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!