Lamb Roast Re-imagined
Lamb Roast Re-imagined
Both of my nannas would always cook a Sunday lamb roast — every week without fail. So did my mum. It was comforting, but it was also cooked in copious amounts of animal dripping! I still can’t live without a Sunday roast every month, but my roast is a little lighter on the fat and a lot lighter on the organs and hips! Most people don’t roast shanks but trust me, they’re delicious. And yes, I cooked these babies in an oven bag!
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 1 large oven bag
- 1 tbsp flour
- 4 lamb shanks
- 1 tbsp olive oil
- 8 cloves garlic
- 4 sprigs rosemary
- Salt & pepper
Method
- Preheat oven to 180°C.
- Place flour in an oven bag and set aside.
- Rub lamb shanks with olive oil and season with salt and pepper.
- Cut slits in each shank big enough to fit a garlic clove and place cloves in each slit.
- Place lamb and rosemary in the bag and seal as per package directions.
- Bake for 90 mins, remove from oven and rest for 15 mins.
- Remove shanks from the bag.
- Serve with roasted potatoes and a leafy salad.
- Tip: You’ll find oven roasting bags with the foil and wrap in your supermarket. They make even tougher cuts of meat tender!
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
