Cumin and Garlic Roasted Lamb Shank
Roasted lamb shank is a delicacy served to guests on the vast grasslands of Inner Mongolia. It evolved from roasting a whole lamb. Through long-term development, various ingredients and seasonings have been gradually added during the roasting process, creating a dish that combines shape, color, flavor, and freshness. With its beautiful color, aromatic meat, crispy exterior, tender interior, and non-greasy texture, it's irresistible. You'll find yourself wanting more after devouring two, it's definitely better than any barbecue stall!
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Although lamb is delicious, its gamey flavor often deters many people from enjoying it. But don't worry, today I'll teach you some cooking techniques to make delicious lamb without the gaminess. Let's make roasted lamb shank effortlessly!
1、How to choose a lamb shank？
It's generally recommended to choose foreleg meat because it's tender and has a good balance of lean and fat, with a ratio of about 2:1. Foreleg meat is particularly tender, juicy, and flavorful, making it ideal for grilling.
2、What if you don't like the taste of rosemary?
Some friends may not enjoy the taste of rosemary, so feel free to substitute with other herbs or omit it altogether.
3、How to ensure the lamb shank is well seasoned when roasted?
The key to flavor infusion is marination. Marinating the lamb shank overnight allows for a longer marination time, enhancing the flavor.
4、How to achieve crispy and sweet skin on roasted lamb shank?
When roasting lamb shank, brushing it with honey water creates a thick, sweet glaze on the surface, making it crispy and delicious. Plus, the honey water that drips onto the vegetables is a perfect match.
5、How to control the roasting time for the lamb shank?
For a 2-kilogram lamb shank, if you want it to be crispy on the outside and tender on the inside, roast it for 1 hour and 15 minutes. If you want it to be fully cooked through, roast it for 1 hour and 30 minutes.
6、How to store the lamb shank?
When you bring home foreLamb Shank meat, it's best to promptly refrigerate or freeze it to maintain its freshness. While refrigerating, it's advisable to seal it with plastic wrap or in a sealed bag to prevent contamination or cross-flavoring with other foods. When thawing, it's recommended to take it out in advance and let it slowly thaw in the refrigerator to avoid using methods like hot water or microwave for quick thawing.
I believe that once you've mastered these tips, you'll be able to quickly make an authentic Cumin and Garlic Roasted Lamb Shank. You can also adjust the seasoning quantities and vary the supplementary ingredients according to your taste. So let's get started together!
INGREDIENTS
MAIN INGREDIENTS
- 1 whole (2kg) Lamb Shank
ACCESSORIES
- 2 potatoes
- 2 sweet potatoes
- 1/3 of a pumpkin
- 1/2 head of broccoli
- 1 carrot
SEASONINGS
- 1 tablespoon plus 1/2 teaspoon salt
- 1 tablespoon dried minced garlic
- 1 tablespoon cumin seeds、6 cloves of garlic
- 1/2 tablespoon plus 1/2 teaspoon of rosemary
- 1teaspoon black peppercorns
- 1/2 teaspoon basil leaves
- 1/4 cup honey
- 4 tablespoons olive oil
DIRECTIONS
STEP 1
Rinse the Lamb Shank, pat dry the surface moisture with kitchen paper towels, and make cuts on the surface of the Lamb Shank with a knife, about every 3 centimeters, to allow for better flavor absorption.
STEP 2
Sprinkle salt on the surface of the lamb shank.
STEP 3
Massage the lamb shank with your hands, rubbing back and forth to allow the salt to penetrate the meat (do this on both sides).
STEP 4
In the same manner as before, sprinkle cumin seeds, dried garlic granules, rosemary, and black peppercorns over the surface of the lamb shank (on both sides).
STEP 5
Sprinkle olive oil over the surface of the lamb shank, then wrap the lamb shank in plastic wrap and refrigerate for at least 4 hours (overnight if desired) to marinate and preserve.
STEP 6
Peel the potatoes, sweet potatoes, pumpkin, and carrots, then cut them into chunks. Cut the broccoli into small pieces.
STEP 7
Pour the vegetables into a baking dish, then sprinkle olive oil, garlic slices, salt, black peppercorns, basil leaves, and rosemary on top.
STEP 8
Preheat the oven to 220 degrees Celsius. Place the vegetable baking dish on the lower rack of the oven and the Lamb Shank on the middle rack. Brush a layer of honey water on the surface of the Lamb Shank and bake for 1 hour and 15 minutes. (Brush the Lamb Shank with honey water every 30 minutes or so. After the surface has browned, cover the surface of the Lamb Shank with aluminum foil to prevent it from browning too much.)
Tips：
Every oven is different, so you can decide whether to bake the Lamb Shank for a little longer based on the color of the lamb chops.
STEP 9
Remove the Lamb Shank from the oven and place in the center of a vegetable baking dish. Wrap in aluminum foil and open when ready to serve.
Tips：
When the Lamb Shank is almost done roasting, it's important to check whether it's cooked to the desired doneness. One way to judge is by checking if there's any liquid left. If the liquid has evaporated and the meat starts to sizzle with the oil oozing out, then it's ready to be taken out of the oven.
Recipe analyzer
- Recipes: Cumin and Garlic Roasted Lamb Shank
- Main Ingredients:6
- Servings per recipe:1
- Servings size:3.6 kg
-
Energy (calories)：593 kcal
-
Protein：15.47 g
-
Fat：0.81 g
Why gray?
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Carbohydrates：134.77 g
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Protein: 7%43 kcal
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Fat: 1%7 kcal
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Carbohydrates: 92%542 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
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