Roast Lamb for One

  • Level: Easy
  • Yield: 1 serving
  • Total: 13 hr 40 min
  • Prep: 10 min
  • Inactive: 12 hr
  • Cook: 1 hr 30 min
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Ingredients

1 lamb shank

1 sprig fresh rosemary

1 garlic clove, bruised

1/2 lemon, juiced and zested

2 tablespoons red port

1/2 teaspoon olive oil

1 teaspoon kosher salt

Freshly ground black pepper

1/2 teaspoon red currant jelly

Directions

  1. Put everything, other than jelly, together into a freezer bag, tie securely, and leave in the refrigerator to marinate overnight.
  2. Preheat the oven to 400 degrees F.
  3. Take the lamb in its package out of the fridge to come to room temperature.
  4. Put the lamb shank along with its marinade into a roasting tin and cook for 1 to 1 1/2 hours, depending on the size of the shank. Turn the shank over halfway through cooking. By the time it is done it should look bursting with bronze color; remove from the pan and let stand 5 to 10 minutes before serving.
  5. While it is resting, put the roasting tin on the stove and stir in a little water and 1/2 teaspoon red currant jelly to make a light gravy. Slice lamb and drizzle with gravy.

Let's Get Cooking!

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Turner Joshua Price

I have messed up this recipe a few times so I get the bad reviews but when it's done well it's amassing I find it works best for me if I change the salt to sea salt then just lightly rub it in before throwing it in the bag with everything else I also use more or less salt depending on the leg itself. Then once in the bag I play with it and massage it for about 15min before I put it in the fridge. One more tip bring it to room temperature before putting it in the oven

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