For the carrots: Preheat the oven to 350 degrees F. Arrange the carrots in a baking dish. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat. Roast, uncovered, until tender, about 45 minutes.
For the lamb: Place half of the lamb pieces in a large pot, then top with half of the cabbage. Sprinkle with 1/4 cup of the flour and 1/2 tablespoon of the salt. Repeat the layering with the remaining lamb, cabbage, flour and salt. Add the peppercorn packet and cover with water. Bring to a boil, and then reduce to a simmer and cook until tender, 1 hour 30 minutes to 2 hours. Discard the peppercorns. Serve with the boiled red potatoes and roasted carrots.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Susan M. Cody, Sons of Norway, San Diego, CA