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
Already a subscriber? Log in
Subscribe for just $2 a week
Try a month of The Spectator Australia absolutely free and without commitment. Not only that but – if you choose to continue – you’ll pay just $2 a week for your first year.
- Unlimited access to spectator.com.au and app
- The weekly edition on the Spectator Australia app
- Spectator podcasts and newsletters
- Full access to spectator.co.uk
Or
Unlock this article
You might disagree with half of it, but you’ll enjoy reading all of it. Try your first month for free, then just $2 a week for the remainder of your first year.
Comments
Don't miss out
Join the conversation with other Spectator Australia readers. Subscribe to leave a comment.
SUBSCRIBEAlready a subscriber? Log in