GREEK LAMB SHANK RECIPE RECIPES

1. Preheat your oven to 200C. Mix the rosemary and sea salt together and lightly season the lamb racks with half the sea salt and rosemary.

2. Heat a heavy-based frying pan on the stove until hot. Add a drizzle of olive oil and place the lamb racks in the hot pan and sear all the sides. Once well coloured, remove the lamb racks and place on a cake rack in a roasting tray.

3. Roast the lamb in the oven for about 20-25 minutes. This should produce a medium rare to medium lamb rack. Remove from the oven, season with the remaining rosemary salt and drizzle with the remaining olive oil. Allow to rest for 10 minutes before serving. Place the lamb racks on a platter and garnish with fresh rosemary sprigs if available.

Serve with Gilmore's potatoes with anchovy, parsley and lemon butter and spring pea salad.

For dessert? Moscato and raspberry granita.

1. The night before, trim the excess fat from the edges of the shoulders. Mix the spices, sea salt and extra-virgin olive oil together and rub over the lamb. Put the lamb in a container, loosely cover with plastic wrap, then refrigerate overnight.

2. Remove the lamb from the refrigerator 2 hours before cooking.

3. Preheat the oven to 130C fan-forced (150C conventional). Place the shoulders in a roasting tin large enough to fit both and drizzle with a little extra virgin olive oil. Add 125ml water.

4. Use two sheets of foil joined together to make a tent over the lamb, then cook for 2.5–3 hours. Reduce the heat to 110C fan-forced (130C conventional) and cook for 4 more hours.

5. When ready, the lamb will be very well done. Remove from the oven and allow to rest for 20 minutes, leaving the foil on, before shredding the meat from the bone. Serve atop the potatoes and accompany with lemon, ground pepper and aioli.

Find more of Neil Perry's recipes in the Good Food New Classics cookbook.

Buy Now

1. Preheat your oven to 200C. Mix the rosemary and sea salt together and lightly season the lamb racks with half the sea salt and rosemary.

2. Heat a heavy-based frying pan on the stove until hot. Add a drizzle of olive oil and place the lamb racks in the hot pan and sear all the sides. Once well coloured, remove the lamb racks and place on a cake rack in a roasting tray.

3. Roast the lamb in the oven for about 20-25 minutes. This should produce a medium rare to medium lamb rack. Remove from the oven, season with the remaining rosemary salt and drizzle with the remaining olive oil. Allow to rest for 10 minutes before serving. Place the lamb racks on a platter and garnish with fresh rosemary sprigs if available.

Serve with Gilmore's potatoes with anchovy, parsley and lemon butter and spring pea salad.

For dessert? Moscato and raspberry granita.

1. The night before, trim the excess fat from the edges of the shoulders. Mix the spices, sea salt and extra-virgin olive oil together and rub over the lamb. Put the lamb in a container, loosely cover with plastic wrap, then refrigerate overnight.

2. Remove the lamb from the refrigerator 2 hours before cooking.

3. Preheat the oven to 130C fan-forced (150C conventional). Place the shoulders in a roasting tin large enough to fit both and drizzle with a little extra virgin olive oil. Add 125ml water.

4. Use two sheets of foil joined together to make a tent over the lamb, then cook for 2.5–3 hours. Reduce the heat to 110C fan-forced (130C conventional) and cook for 4 more hours.

5. When ready, the lamb will be very well done. Remove from the oven and allow to rest for 20 minutes, leaving the foil on, before shredding the meat from the bone. Serve atop the potatoes and accompany with lemon, ground pepper and aioli.

Find more of Neil Perry's recipes in the Good Food New Classics cookbook.

Buy Now