Greek-style lemon & herb lamb shanks with potatoes
Directions
- 1Preheat oven to 200°C fan forced.
- 2Arrange lamb shanks in a large tray.
- 3Add potatoes into the gaps between the lamb.
- 4Whisk together EVOO, one lemon, 12 crushed garlic cloves, mustard and salt to make the lemon and garlic sauce.
- 5Drizzle the lemon garlic sauce over the lamb and potatoes.
- 6Sprinkle finely chopped herbs over the top, season with cracked pepper, and garnish with sprigs of fresh herbs.
- 7Place lemon slices evenly over the dish.
- 8Pour 1/2 cup water into the side of the dish.
- 9Cover the dish with baking paper and foil, then bake for 2.5 hours.
- 10Remove foil and bake for a further 20 minutes, turning the dish after 10 minutes for even browning.
- 11Remove from oven and rest for 10 minutes before serving.
Ingredients
- 10 whole lamb shank
- 2 kg potato, peeled and cut in half lengthways
- 2 tbsp fresh oregano, thyme & rosemary, finely chopped
- to taste cracked pepper
- 1 whole lemon, sliced into disks
- 1/2 cup water
- 1/2 cup EVOO
- 1 whole lemon
- 12 whole garlic clove, crushed
- 1 tbsp mustard
- 1 tbsp salt
Equipment
large trayoven
Tips
- Serve with a side of Greek salad or tzatziki.
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