Slow-roasted Lamb With Cabbage, Carrots And Caraway

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 1 tablespoon extra-virgin olive oil
• 3 1/2 lbs boneless lamb shoulder
• salt and pepper
• 1 head cabbage, cored, thinly sliced
• 4 carrots, thinly sliced
• 2 teaspoons caraway seeds
• grainy mustard

Recipe

• 1 preheat the oven to 325°f in a large dutch oven, heat 1 tablespoon extra virgin olive oil over medium heat.
• 2 pat dry the lamb shoulder and season with salt and pepper; add to the pot and cook, turning occasionally, until browned, about 12 minutes.
• 3 cover and roast in the oven until fork-tender, about 3 hours. transfer to a cutting board and let rest for 10 minutes before shredding the lamb. pour off and discard the fat from the pot.
• 4 add the cabbage and carrots. cover and cook over medium-high heat, stirring occasionally, until the cabbage is wilted, 8 to 10 minutes. season with salt and pepper and serve with the lamb. sprinkle caraway seeds on the vegetables; serve with grainy mustard.