Cognac And Lemon Braised Lamb With Sweet Carrots - cooking recipe

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

Preparation

Preheat the oven to 400\u00b0F. 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.