Lamb with Carrots

Lamb with Carrots Recipe

By Olya Sandstrom Published: March 12, 2013

• Yield: 2 Servings
• Prep: 15 mins
• Cook: 30 mins
• Ready In: 2 hrs 15 mins

Juicy and flavorful meat with a slightly sweet and tender carrots. Easy and quick dish to prepare.

Ingredients

• 350 g lamb
• salt, pepper
• 1 orange
• 2 cloves of garlic
• slice of ginger
• 1 tbsp grainy mustard
• 1 tbsp of honey
• 1 tsp hot mustard
• 60 ml white wine
• couple of sprigs of rosemary
• olive oil
• 2-3 medium carrots for garnish
• 2 shallots for garnish
• 1 clove of garlic for garnish
• 2 tsp honey for garnish
• 2 tsp soy sauce for garnish
• 60 ml white wine for garnish
• butter for garnish
• salt, pepper for garnish

Instructions

1. Clean the lamb of excess fat and cut into medium pieces. Season with salt and pepper. Finely chop the garlic and ginger, then mix in a bowl with orange juice, grainy mustard, honey and spicy mustard. Marinate meat in this marinade for 30-60 minutes. Then take from refrigerator and set at room temperature for 30 minutes.
2. Clean the carrots and cut diagonally into medium size circles. Chop the shallots into rings and then mince the garlic. Heat the butter, then add the carrots, onions and garlic and fry for 2 minutes. Pour the wine and cook over medium heat, stirring occasionally, until wine is completely evaporated. Add honey and soy sauce.
3. Stir well and cook over medium heat about 3-5 minutes. Season with salt and pepper. Turn off heat, cover and keep warm.
4. Remove the meat from the marinade and cook in olive oil for 4-5 minutes on each side, then add the wine, the rosemary leaves, stir and stew for about 4-5 minutes. Serve with carrots and pour sauce from the pan on top.

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