Roast lamb for one
Vicky
ingredients
- 1 lamb shank
- 1 sprig fresh rosemary
- 1 garlic clove, bruised
- 1/2 lemon, juiced and zested
- 2 tbsp red port
- 1/2 teasp olive oil
- 1 teasp kosher salt
- Freshly ground black pepper
- 1/2 teasp red currant jelly
directions
- 1
Put everything excep jelly into a freezer bag, tie securely, and leave in the refrigerator to marinate overnight.
- 2
Preheat the oven to 400 degrees F.
- 3
Take the lamb in its package out of the fridge to come to room temperature.
- 4
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.
- 5
Turn the shank over halfway through cooking.
- 6
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.
- 7
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.
- 8
Slice lamb and drizzle with gravy.
notes
Marinate overnight.
Source: Vicky
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