Roasted Lamb with Lemon

3 Tbs butter, divided
1 large onion
1 to 1 ½ Lemons
1 Tbs olive oil
2 lbs. trimmed, cubed lamb
Salt, to taste
Freshly ground black pepper, to taste
2 Tbs all purpose flour
1 cup hot water
1 large pinch saffron
¾ teaspoon ground cinnamon
¼ teaspoon turmeric
1 large carrot
Cooked basmati or Jasmine rice

In a medium skillet, melt 2 tablespoons butter over low heat.
Add onions and cook, stirring occasionally, for 35 to 45 minutes or until soft, sweet and dark golden brown.
Set aside

Preheat oven to 325 degrees. Slice the lemon nearly paper-thin.
Pick out the seed.
Set Aside

In a heavy cast iron casserole dish (Le Creuset is perfect), melt the remaining 1 tablespoon butter with the olive oil over medium-high heat.
Season the lamb with salt and pepper; add to the pan and sear on all sides.
Reduce heat to medium-low; sprinkle the flour over the browned lamb and scrape the bottom of the pan to mix the flour with the fat.
Stir in 1 cup hot water, saffron, cinnamon and turmeric; season with salt and pepper.
Stir in the caramelized onion bring to a low boil and cook for 2 minutes.

Place a layer of lemon slices over the top of the meat.
Put the lid on the pot, place in the oven and bake for 40 minutes.

While the stew cooks, make the carrot flowers:
Peel the carrot and cut into 4-inch pieces.
Using the channel part of the zester (it’s the little loop or groove on the side of the blade which you might never have noticed before), hold one piece of carrot in one hand and using the channel, dig out grooves down the side of the carrot in five places.
Slice carrots —- They will look like flowers!

To serve, spoon a bed of rice with an indentation in the middle on a large platter or bowl.
Stir the stew so the lemons are mixed throughout, and neatly spoon the lamb onto the rice.
Smooth out the rice border and decorate with carrot flowers.

Lamb can be prepared earlier in the day, cooled, covered and refrigerated. Rewarm in a 325 degree oven.

From: Lee Clayton Roper