Name: Braised carrots and lamb
Prep time: 15 min
Cook time: 130 min
Total time: 145 min
Yield: 4
Ingredients: 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

Braised carrots and lamb

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

Serves 4

Prep

15M

Cook

2H 10M

Total

2H 25M

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Ingredients

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

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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Ingredients

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