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Marinate shanks (can use leg, I've done with steaks also) slow roasted for 1-2 hours (depends on size and how many) served with roasted vine tomatoes and a salad of rocket, parsley, snow pea sprouts and baby cos, sometimes through in almonds that have been chopped) dressed with a spray of olive oil, lemon and balsamic vinegar. (a true favourite of the family (except one sister who HATES lamb)) Came about from a lack of ingredients in the cupboards/fridge and people turning up unexpected and not able to get to shops - Shanks were a big hit.
I have listed the ingredients and the ROUGH amounts because it is dependent on the size of the meat etc and I'm a bit of an eyeball cook.
Add all ingredients from greek plain yoghurt down in a blender or bamix container and whizz until well combined. (because of the almond meal it will still have little lumps)
Coat lamb well lay in a ceramic or glass container and cover for a minimum of 1 hour. Can be left overnght if you want. Don't worry the lamb sometimes goes pale.
Preset oven to 150- 160C (non fanforced oven).
When ready place on a wire rack in oven and cook for 1-2 hours (this is dependent on the size etc of the lamb).
I usually throw in the tomatoes with a drizzle of olive oil and balsamic vinegar beside the lamb for about 40mins (this again is dependent on the size of the tomato)
I then remove from oven, cover and let sit for about 10mins.
Serve with tomatoes and salad that is all just torn up and tossed together with a spray of olive oil lemon juice and balsamic vinegar and cracked pepper.
The ingredients are conservative and alot of it has to do with taste. So I have attempted to put in what I think is the basic measurements. Apologies to anyone who wants to make and its a bit strange.
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