Lamb Recipe
Carrot, Cumin, Coriander, Parsnip, Beet, Truffle, Cognac Jus
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Lamb
Preheat the oven to 325°F (163°C). Season the lamb shoulder with salt and pepper. In a large oven-safe pot, sear the lamb on all sides until browned over medium-high heat. Remove the lamb and set aside.
- 2
Cook the Vegetables
In the same pot, add chopped carrots, parsnips, and beets. Sauté for about 5-7 minutes until they start to soften. Stir in the ground cumin and coriander, allowing them to toast for a minute.
- 3
Deglaze with Cognac
Pour in the cognac, scraping the bottom of the pot to release any browned bits. Bring to a simmer and let it reduce for a few minutes.
- 4
Roast the Lamb
Return the seared lamb to the pot, cover, and place it in the preheated oven. Roast for about 2.5 to 3 hours, or until the lamb is tender and easily pulls apart.
- 5
Finish the Dish
Once cooked, remove the pot from the oven. Drizzle with truffle oil, and let the lamb rest for 10-15 minutes before slicing. Serve warm with the roasted vegetables.
