Braised lamb? Count us in! Garnish this braised lamb and carrots with sliced, seasoned apples for some extra flair. Serve over polenta for a mouthwatering meal.
Level
Intermediate
Prep Time
20 minutes
Cook Time
2 hours 50 minutes
Serves
4-6
Cook it With Our
Directions
- Season the lamb with allspice, salt, and pepper. Add the oil to a 6 Quart Enameled Cast Iron Dutch Oven over medium-high heat and sear the lamb to a deep brown color on all sides, 12-15 minutes. Remove the lamb from the pot and reserve for later.
- Add the carrots and shallots and cook slightly, 5 minutes. Add the rosemary and cook until fragrant, 2-3 minutes.
- Deglaze the pot with 1 cup balsamic vinegar, add the lamb back to the pot, and cover with enough water that the lamb is covered ¾ of the way up. Cover with the lid and braise the lamb until tender, 2.5-3 hours.
- For the garnish, season the apple with the remaining vinegar, salt, and pepper. Plate the lamb either bone-in or off the bone, garnish with sliced apples, and serve right away.
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