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🍽️ Fragrant Lamb Shank with Fresh Mint Sauce

560 kcal · 30 min · 4 servings

Ingredients

• 2 garlic cloves
• 3 sprigs rosemary
• 1 small lamb leg (approx. 1.4 kg)
• salt
• pepper (from the mill)
• 2 garlic bulbs
• 2 tbsp Dijon mustard
• 2 tbsp liquid honey
• 2 tbsp finely chopped mint
• 0.125 l orange juice

Instructions

1. 1. Peel the garlic cloves. Cut them lengthwise into thin strips. Wash the rosemary sprigs under running water. Shake them dry. Divide them into small bunches.
2. 2. Rub the lamb shank generously with salt and pepper. Use a sharp knife to poke holes all around the meat. The holes should be about 2 centimeters deep. Place one garlic strip and one rosemary bunch into each hole. Place the shank in a roasting pan. Pour in 1 cup of water. Roast it in the preheated oven at 200 degrees. Place the pan on the second rack from the bottom. Roast it for about 1 hour.
3. 3. Wash the whole garlic bulbs. Trim the bottom flat. Cut them in half crosswise. Wait until half the roasting time has passed. Remove the shank from the oven briefly. Add the garlic halves with the cut side facing up to the lamb shank in the pan. Put the pan back in the oven.
4. 4. Whisk mustard and honey in a small bowl. Stir until a smooth sauce forms. Wait until only 10 minutes of roasting time remain. Brush the mixture evenly over the lamb shank. Put the pan back in the oven.
5. 5. Whisk the mint with the orange juice. Season the mixture with a pinch of salt. Stir everything well.
6. 6. Slice the cooked lamb shank into thick pieces. Place the slices on a platter. Drizzle them with the pan juices. Place the roasted garlic halves alongside. Top with the mint vinaigrette. Garnish with fresh mint leaves if desired.

Nutrition per serving

• kcal: 560
• Protein: 82 g · Fett/Fat: 14 g · Carbs: 24 g