Roast Lamb for One
Put everything, other than jelly, together into a freezer bag, tie securely, and leave in the refrigerator to marinate overnight.
Preheat the oven to 400 degrees F.
Take the lamb in its package out of the fridge to come to room temperature.
Put the lamb shank along with its marinade into a roasting tin and cook for 1 to 1 1/2 hours, depending on the size of the shank. Turn the shank over halfway through cooking. By the time it is done it should look bursting with bronze color; remove from the pan and let stand 5 to 10 minutes before serving.
Recipe courtesy Nigella Lawson
(Copyright 2004, Feast, Hyperion, All Rights Reserved)
Recipe courtesy of Emeril Lagasse
Recipe courtesy of Robert Irvine