Braised lamb with Jerusalem artichokes, carrots and cumin


  • Serves 4 - 6 people

Serve this braise with a crisp salad. Begin this recipe a day ahead.

  • 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)
01   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.
02   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.

View Full Site