Name: Braised lamb with Jerusalem artichokes, carrots and cumin
Prep time: 30 min
Cook time: 680 min
Total time: 710 min
Yield: 4 - 6
Ingredients: 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)

Braised lamb with Jerusalem artichokes, carrots and cumin

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

Serves 4 - 6

Prep

30M

Cook

11H 20M

Total

11H 50M

Ingredients

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)

Method

Main

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.