Lamb roast

Lamb Roast Re-imagined

Lamb Roast Re-imagined

By: Raquel Neofit

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!

Raquel Neofit

Raquel Neofit

Freelance writer & editor for the food, beauty, travel & horticulture industries.

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