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lamb olive oil onion garlic lemon slices cognac black kalamata olives carrots butter honey Coriander thyme
Viewed: 49 - Published at: 6 years agoIngredients
- 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
Method
- Preheat the oven to 400°F. 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.
- 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.
- 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.
