Cognac And Lemon Braised Lamb With Sweet Carrots Recipe

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.

No additional tips available.

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

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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.

Cognac And Lemon Braised Lamb With Sweet Carrots

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