Diabetic Braised Lamb with Carrots

Diabetic Braised Lamb With Carrots

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LINDA BAILEY

By
@miffed13

From Diabetic Connect. I love braised meat. It's fall of the bone tender and full of flavor. Once I learned to cook my meats this way,no other way works as well for those tougher cuts. Your kitchen will smell great for hours. Very nice meal. Makes a great Sunday meal. There are no left overs.

Rating:

☆☆☆☆☆ 0 votes

Serves:
4
Prep:
25 Min
Cook:
2 Hr 10 Min
Method:
Bake

Ingredients

  • 1 Tbsp
    coconut oil
  • 2 lb
    lamb shoulder chops
  • 1 large
    onion (sliced)
  • 1/2 c
    mushrooms (quartered)
  • 3 clove
    garlic (sliced)
  • 1/4 tsp
    allspice
  • 1 tsp
    smoked paprika
  • 3-5 sprig(s)
    of fresh thyme (or 3/4 teaspoon dried)
  • 2-3
    branches of fresh rosemary (or 1 teaspoon dried)
  • 1/2 tsp
    salt
  • 2
    bay leaves
  • 1/2 tsp
    freshly ground black pepper
  • 1 c
    white wine
  • 2 c
    chicken broth (no salt added)
  • 1-2 c
    beef broth
  • 8 medium
    carrots (sliced about 2" on diagonal) or mixed root vegetables
  • 1 Tbsp
    dijon mustard

How to Make Diabetic Braised Lamb with Carrots

Step-by-Step

  1. Preheat oven to 325 degrees F. Lightly season your lamb with salt and pepper. In a large oven proof dutch oven,heat the coconut oil over medium high heat Brown the lamb on each side for approx 1-2 minutes. Remove from the pot and set aside.
  2. Add the onions, mushrooms, and garlic to the pot and cook for about 3 minutes until onions begin to soften.

    Stir in allspice,paprika,salt & pepper,bay leaves and add the wine. Then add the carrots and chicken broth. Bring to a boil and allow to cook for about 3 minutes.
  3. Return meat to pot and lay on top of veggies and sauce. Divide mustard and spread on top of each shoulder chop. Top with thyme sprigs and rosemary. Add enough beef broth to bring liquid to cover the sides of the lamb. Cover and place in oven for 2 hours.
  4. Do NOT check the meat while it's cooking. Just let it cook undisturbed for 2 hours. Remove meat and serve with veggies and broth. Use the left overs (if there are any) for a great veggie and barley soup the next day or freeze it for another day.

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