Lamb shank with mint butter, yoghurt and sumac

1. 1

   Combine the paprika, ground cumin, dried mint, and garlic powder in a small bowl. Rub the marinade all over the lamb shank along with some oil in a large roasting tray. Cover and leave to marinate in the fridge for 6 hours (or overnight).

   360 min

2. 2

   Remove the meat from the fridge before cooking to bring it to room temperature. Preheat the oven to 200C.

   200°C

3. 3

   Spread butter over the lamb, place the onions underneath, and roast for 1 hour and 15 minutes. Leave the meat to rest in a warm place for at least 45 minutes before slicing.

   75 min

   200°C

4. 4

   To make the mint butter, heat the butter in a small pan until it turns a nut-brown colour. Add the garlic clove, lemon zest, and just before serving, the fresh mint.

5. 5

   Place a griddle pan over high heat. Lightly oil the Little Gem lettuce with a tablespoon of olive oil and grill for 2-3 minutes until charred all over.

   3 min

6. 6

   Whisk the pomegranate molasses and the remaining 2 tablespoons of olive oil in a bowl to make a dressing, season with salt and pepper, then toss with the charred lettuce and pomegranate seeds. Finish the pomegranate salad with fresh mint.

7. 7

   To serve, spoon a generous amount of yoghurt onto plates, dust liberally with sumac, and arrange the red onion and sliced lamb on top. Spoon over the mint butter and serve with the pomegranate salad.

1 serving ≈ 500 g

Nutrition values are estimates. - means data is unavailable.