Spiced lamb with apricot-raisin onions and cinnamon carrots

Ingredients for 2 servings:

• 500 g carrot(s)
• 2 lamb loin(s)
• 250 ml vegetable stock
• 1 tsp cumin
• 1 tsp cinnamon powder
• 2 cinnamon sticks
• 2 bay leaves
• 8 cardamom pods
• 10 peppercorns, green
• 6 carnations
• 1 tsp coriander seeds
• 1 tsp sea salt, coarse
• 4 tbsp olive oil
• 100 g apricot(s), dried
• 25 g raisins
• 1 onion(s), red
• 50 ml red wine
• 5 stalks of parsley, flat

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Wash and peel the carrots, and cut into longer pieces. Wash the parsley, spin dry, and roughly chop the leaves. Remove the outer skin from the cardamom pods, then finely crush them in a mortar with a cinnamon stick, green pepper, cloves, salt, and coriander. Wash the lamb loin, pat dry, then season with the spice mix from the mortar and rub in well. Carefully cut the dried apricots into thin strips. Peel the onion, halve it, and then roughly slice it into half rings. Cook the carrots in a shallow ovenproof dish with 250 ml vegetable stock, cumin, bay leaves, cinnamon, and the second cinnamon stick for 50 minutes at 200°C (top/bottom heat, fan: 180°C) until al dente. Heat 2 tablespoons of olive oil in a small pan and sauté the onions until translucent. Add the raisins and apricots and sauté briefly. Deglaze with the red wine, bring to a boil, and reduce slightly. Heat 2 tablespoons of olive oil in a pan and sear the lamb loin, then reduce the heat and let the lamb cook slowly. Arrange the carrots on plates, place a loin of lamb loin on each, and then pour the onion sauce over everything. Sprinkle with the chopped parsley and serve immediately.