Gluten-Free French Garlic-Rosemary Lamb with Carrots

Ingredients

• 450 g lamb shoulder, bone-in
• 2 carrot, cut into thick coins
• 1 tbsp olive oil
• 0.9 tsp salt
• 2 sprigs fresh rosemary
• 4 cloves garlic, peeled and lightly crushed
• 300 ml water
• ½ tart apple, peeled, cored, and finely grated
• 2 tbsp fresh parsley, chopped
• ½ tsp lemon zest

Method

1. Salt the lamb, then brown it deeply in hot olive oil.
2. Add carrots, rosemary, and garlic; cook until fragrant and lightly golden.
3. Add water and grated apple; cover and braise at 325°F until tender.120 min timer
4. Uncover and simmer until the juices reduce to a spoon-coating sauce.10 min timer
5. Scatter parsley and lemon zest over the lamb and carrots.