Roast Lamb for One

Total Time:
13 hr 40 min
Prep:
10 min
Inactive:
12 hr
Cook:
1 hr 30 min

Yield:
1 serving
Level:
Easy

Ingredients
  • 1 lamb shank
  • 1 sprig fresh rosemary
  • 1 garlic clove, bruised
  • 1/2 lemon, juiced and zested
  • 2 tablespoons red port
  • 1/2 teaspoon olive oil
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • 1/2 teaspoon red currant jelly
Directions
  • 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.

  • While it is resting, put the roasting tin on the stove and stir in a little water and 1/2 teaspoon red currant jelly to make a light gravy. Slice lamb and drizzle with gravy.


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