Cognac And Lemon Braised Lamb With Sweet Carrots

• 1.3 kg boned leg of lamb
• 2 tbsp olive oil
• 1 medium onion, peeled, halved and sliced
• 2 small garlic cloves, peeled and chopped
• 2 None candied lemon slices, cubed
• 100 ml Cognac
• 500 ml vegetable stock
• 75 g black kalamata olives
• 1 kg carrots, peeled and cut into thin sticks
• 2 tbsp butter
• 1 tsp honey
• 6 sprigs coriander, leaves chopped
• 4 sprigs thyme, leaves chopped

1. Preheat the oven to 400u0b0F. Season the lamb with salt and pepper, roll it up and tie with string. Over medium-high heat, add the oil to a Dutch oven, add the meat and sear it all over, then add the onion, garlic and lemon and cook for 2-3 mins. Pour in the Cognac and stock to deglaze the pan. Cover with a lid or foil and cook for 2 1/2 hours. Add the olives 20 mins before the end of the cooking time.
2. Put the carrots in a pan with the butter and cook for 2 mins, shaking the pan occasionally. Season well with salt and pepper, then add the honey and 2/3 cup water. Cover and cook over a low heat for 5 mins or until just tender. Sprinkle with cilantro.
3. When the meat is cooked let it rest for 5-10 mins. Season again and sprinkle with thyme. Serve the meat on a platter, surrounded with the carrots and olives. Serve the pan juices as they are or make them into a sauce.

lamb, olive oil, onion, garlic, lemon slices, cognac, black kalamata olives, carrots, butter, honey, coriander, thyme

Taken from recipes-plus.com/api/v2.0/recipes/21791 (may not work)