Honeyed Dutch Carrots with Thyme

Served with Slow-Cooked Lamb Shoulder

Sweet, sticky leeks baked under golden pastry, then flipped to reveal a glossy, buttery top. It looks impressive, but it’s beautifully easy.

For the lamb

1.5–2kg lamb shoulder

2 tbsp olive oil

4 cloves garlic, crushed

1 tbsp fresh rosemary

1 cup (250ml) chicken stock

Salt and cracked black pepper

For the carrots

2 bunches Dutch carrots, trimmed

1 tbsp olive oil

30g butter

1 tbsp honey

½ tsp fennel seeds

3–4 sprigs fresh thyme

Salt and pepper

Slow-cook the lamb: Preheat oven to 160°C. Rub lamb with olive oil, garlic, rosemary, salt and pepper. Cook lamb in a pan untill golden brown and place in a roasting dish. Pour in the stock, cover tightly with foil, and roast for 3 hours, until tender and falling apart. Rest before serving.
Cook the carrots: Heat olive oil and butter in a large pan over medium heat. Add fennel seeds and cook for 30 seconds until fragrant. Add carrots and toss to coat. Drizzle over hone y and add thyme. Cook for 12–15 minutes, turning occasionally, until tender and lightly caramelised. Season well.
To serve: Pile lamb onto a platter and spoon over its juices. Scatter honeyed carrots alongside. Simple, rustic, and built for autumn tables.