Recipe

Braised carrots and lamb

Soft and tender braised lamb with sweet carrots from Recipes+.

Apr 30, 2009 2:00pm
  • 15 mins preparation
  • 2 hrs 10 mins cooking
  • Serves 4
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Ingredients

Braised carrots and lamb
  • 1/4 cup vegetable or olive
  • 8 lean lamb neck chops
  • 2 medium brown onions, halved, thinly sliced
  • 1 clove garlic, finely chopped
  • 400 gram can diced tomatoes
  • 1 1/2 cup chicken stock
  • 2 bay leaves
  • 4 medium carrots, cut diagonally into 2 cm slices
  • 1/4 cup chopped flat-leaf parsley
  • mashed potato, to serve

Method

Braised carrots and lamb
  • 1
    Heat 2 tablespoons oil in a large saucepan over moderately high heat. Cook and turn lamb, in 2 batches, for 2 minutes or until browned. Transfer to a heatproof plate.
  • 2
    Heat remaining oil in pan. Cook and stir onion and garlic for 5 minutes or until onion is soft. Stir in flour; cook for 1 minute.
  • 3
    Add tomato, stock, bay leaves. carrot and lamb. Stir to combine. Bring to the boil. Reduce heat; simmer, covered, for 1 1/2 hours or until lamb is tender. Remove bay leaves. Stir in parsley. Serve with mashed potato.

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