If you are preparing your Easter meal, it is time to consider how you will prepare your Easter lamb. There are a thousand ways to prepare lamb, here's one that works with almost all the songs (square, mouse or leg) as long as you adjust the cooking time. Do not forget to ask your butcher! And if you want more recipes Easter, do not hesitate to look to the desserts:
Rosemary and Lemon Lamb Shank
Cooking: 10mins + 1h45
Serves 4 people
- 4 lamb shanks
- 2 lemons
- 4 sprigs fresh thyme
- 4 garlic cloves
- 2 large onions
- 4 large tablespoons of honey
- 20g salted butter
- salt, pepper
Preheat oven to 150 °. Squeeze the juice of 2 lemons and keep the bark of each lemon, cut into 8.
Peel and chop the onion. Fry in a pan with 20g salted butter until golden. Then add the lamb shanks and sauté 5 minutes over high heat, turning regularly so that all sides are golden. Pour 4 tablespoons of honey and let caramelize 3mn more.
Line the bottom of a pan with the chopped onion gratin. Drop over the lamb shanks, sprigs of rosemary garlic cloves, peeled and whole just as well as notched lemon peel. Salt, pepper. Bake at 150 ° for 1:45.
After 30 minutes of cooking, sprinkle the lamb shanks with a glass of water. After 50 minutes, sprinkle with lemon juice. After 1:15, sprinkle with juices. Throughout the cooking, watch out that nothing burns, if so, add a little water.
Serve hot with couscous or vegetables.