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Roast Lamb with Caramelized Lemon and Mint Dressing
- 4 lamb shanks
- Salt and pepper
- 2 Tbs olive oil
- 1 cup chicken stock
- 4 sprigs fresh rosemary
- 2 tins butterbeans, drained
- 200g baby spinach
For the dressing:
- 1/4 cup Selati brown sugar
- 1/2 cup sherry
- 1/4 cup lemon juice
- 30g butter
- 3 Tbs chopped fresh mint
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Preheat oven to 180C
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Season lamb with salt and pepper then heat oil and brown the shanks well.
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Transfer to an oven dish then add stock, and rosemary. Cover with foil and roast for 1 hour.
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Remove the foil, then roast for another 30 minutes until the shanks are tender and falling off the bone.
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In a pan, add the sugar and cook gently until sugar is caramelized and golden.
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Deglaze pan with sherry and lemon juice and stir to dissolve caramel.
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Add butter and mint then remove from the heat.
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Set the lamb shanks aside, then stir the butterbeans into the cooking juices.
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To serve, place the spinach onto a platter then top with the butterbeans.
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Stand the shanks on top of the beans then drizzle with the dressing.
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Serve immediately.