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🍽️ Juicy Lamb Shank Roast for Easter

660 kcal · 30 min · 4 servings

Ingredients

• 1 leg of lamb (approx. 1,6 kg)
• sea salt
• pepper (from the mill)
• 6 tbsp olive oil
• 2 garlic bulbs
• 1 lemon (juice)
• 1 tbsp freshly chopped rosemary
• 1 tbsp honey
• 1 tsp pink pepper

Instructions

1. 1. Preheat your oven to 160 degrees Celsius. Set the oven to use both top and bottom heat.
2. 2. Rinse the meat under running water.
3. 3. Pat the meat completely dry with a kitchen towel.
4. 4. Season the meat generously with salt and pepper.
5. 5. Heat two tablespoons of oil in a large roasting pan.
6. 6. Sear the meat on all sides until it has turned golden brown.
7. 7. Slightly flatten the garlic heads and add them to the pan.
8. 8. Deglaze the meat with a small splash of water.
9. 9. Place the pan in the preheated oven.
10. 10. Let the meat cook for about two hours.
11. 11. Mix the lemon juice with the remaining oil.
12. 12. Add fresh rosemary sprigs and ground pink pepper to the oil-lemon mixture.
13. 13. Stir in the honey to finish the marinade.
14. 14. Brush the meat with this marinade repeatedly during the last 60 minutes.
15. 15. Add a little more water if necessary to prevent the meat from drying out.
16. 16. Place fresh herbs on a serving platter.
17. 17. Place the finished roast on the bed of herbs.

Nutrition per serving

• kcal: 660
• Protein: 81 g · Fett/Fat: 29 g · Carbs: 18 g