Roast Lamb for One

Recipe courtesy Nigella Lawson

Show: Nigella FeastsEpisode: Solitary Sensations

Rated: 4 stars out of 5Rate itRead users' reviews (6)

RECIPE
COMMENTS & REVIEWS(6)

Cook Time:
1 hr 30 min
Level:
Easy
Yield:
1 serving

Times:

Prep: 10 min
Inactive Prep: 12 hr 0 min
Cook: 1 hr 30 min
Total:: 13 hr 40 min

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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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Comments & Reviews

recipe Roast Lamb for One
John Kenilworth, NJ 06-26-2008
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Adjust time/temp
Rated: 3 stars out of 5

I love lamb shank. I don't like tough lamb shank. Hence, the lower rating. The application of heat is just as important as... the ingredients. I would cook this at a lower setting (maybe 300 F) for several hours or even in a slow cooker. Then at the end, brown it in a 425-450 oven. Thanks for a great marinade. Just readjust that cooking time!Read more
recipe Roast Lamb for One
liz Odessa, FL 09-23-2007
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Tried to like it
Rated: 2 stars out of 5

I've made this twice now, using a 1# shank. It just doesn't work for me. All the marinade is dried up and burnt to the bottom... of the pan. The meat never gets bronze color and it is hard work to find edible meat while cutting around the tendons; so it is quite messy and I have to use my hands a lot. I love all the ingredients and was looking forward to a gooey glaze; but it just didn't happen. {Also, with a 1# shank, you don't need to cook it for 1 to 1 1/2 hours}. I would prefer if these recipes included a weight suggetion for the meat as we all know shanks can come in different sizes. I might try again, but using pork or veal next time and I guess lots more sauce so it doesn't all cook away in the pan.Read more
recipe Roast Lamb for One
Barbara Seattle, WA 02-07-2007
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Disappointing
Rated: 2 stars out of 5

I REALLY wanted to like this! I love lamb and I eat for and as one. The flavor is very nice. What detracted was the... texture. The slightly gelatinizied tendons were just too many and too much for me. They ruined my enjoyment of the dish. I think I'll stick to long braising for lamb shanks in the future. I DID enjoy the process.Read more
recipe Roast Lamb for One
Eileen Mary Essington, PA 12-03-2006
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brilliant
Rated: 5 stars out of 5

soooo simple and delicious
recipe Roast Lamb for One
Anonymous 12-02-2006
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Really A Meal For Two
Rated: 5 stars out of 5

This was very good. The meat was juicy and tender, but was a big meal, even for two. Still, nice to have leftovers for the... next day.Read more
recipe Roast Lamb for One
Anonymous 11-27-2006
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Delicious
Rated: 5 stars out of 5

The lamb was very tender. But I have a lot of leftover lamb to eat.