This is a delicious way to cook lamb with a distinctly Mediterranean feel. It’s super fresh, easy to prepare and would be perfect for Easter Sunday. I would serve it with pitta bread and chilli sauce. It pairs well with a chilled bottle of Sangiovese.
Serves 2
The lamb
– 2 lamb shanks
– 1-2 sprigs rosemary
– 1-2 sprigs oregano
– 1-2 sprigs mint
– 2 tbsp dried oregano
– 2 tbsp dried mint
– 1 tbsp smoked paprika
– ½ tbsp ground cumin
– ½ tbsp ground coriander
– ½ tbsp Aleppo chilli powder
– 500ml lamb stock (or chicken stock)
– 1 small red onion, sliced
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