Greek-style Lemon & Herb Lamb Shanks with Potatoes
Directions
- 1Preheat oven to 200°C fan forced.
- 2Arrange the lamb shanks in a large tray.
- 3Place potatoes into the gaps between the lamb shanks.
- 4Whisk together the EVOO, lemon, crushed garlic, mustard, and salt, then drizzle this sauce over the lamb and potatoes.
- 5Sprinkle the finely chopped fresh herbs over the top.
- 6Season with grated black pepper.
- 7Garnish with additional sprigs of fresh herbs.
- 8Place lemon slices evenly over the dish.
- 9Pour 0.5 cup of water into the side of the tray.
- 10Cover the dish with baking paper and foil, then bake for 2.5 hours.
- 11Remove the cover and bake for a further 20 minutes, turning the dish after 10 minutes for even browning.
- 12Rest the dish for 10 minutes before serving, then spoon over the pan juices.
Ingredients
- 10 whole lamb shank
- 2 kg potato, peeled and cut in half lengthways
- 2 tbsp fresh oregano, thyme & rosemary, finely chopped
- cracked pepper (optional)
- 1 whole lemon, sliced into disks
- 0.5 cup water
- 0.5 cup extra virgin olive oil
- 1 whole lemon
- 12 whole garlic clove, crushed
- 1 tbsp mustard
- 1 tbsp salt
