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Braised lamb with Jerusalem artichokes, carrots and cumin

Serve this braise with a crisp salad. Begin this recipe a day ahead.

You'll need

2.4 kg lamb leg, cut into large pieces (about 12cm; see note) 1 tsp cumin seeds 1 tbsp lard, ghee, duck fat or coconut oil 1 large onion, coarsely chopped 3 carrots, coarsely chopped 2 celery stalks, coarsely chopped 6 garlic cloves, coarsely chopped 250 ml dry white wine 175 ml (¾ cup) homemade chicken stock 3 rosemary sprigs 2 fresh bay leaves 1 tsp celery seeds 4 parsnips, chopped crossways into thirds 4 Jerusalem artichokes, halved To serve: green salad (optional)


  • 01
  • Preheat oven to 90C or lowest setting. Score the fat of the lamb and rub cumin, sea salt and freshly cracked pepper into the score marks.
  • 02
  • Heat fat in a large frying pan over medium-high heat, add lamb in batches and brown on all sides (3-5 minutes). Transfer to a large roasting pan fat-side up and set aside. Add onion to frying pan and stir occasionally until caramelised (2-4 minutes). Add carrot, celery and garlic and stir occasionally until slightly softened and starting to colour (2-4 minutes). Add wine, stock, herbs and celery seeds, bring to the boil, season to taste and pour over lamb. Add parsnip and Jerusalem artichoke, cover with a lid or tightly seal with foil, and braise in oven until lamb pulls apart easily (10-11 hours), then serve.

Note Ask your butcher to cut up the lamb leg for you.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Apr 2015

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