Chef's Recipes

Braised lamb with Jerusalem artichokes, carrots and cumin

Pete Evans recipe for braised lamb with Jerusalem artichokes, carrots and cumin.

By Pete Evans
  • 30 mins preparation
  • 11 hrs 20 mins cooking
  • Serves 4 - 6
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Braised lamb with Jerusalem artichokes, carrots and cumin


  • 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)


  • 1
    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.
  • 2
    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.