Recipe courtesy of Nigella Lawson
Print
Roast Lamb for One
Total:
13 hr 40 min
Prep:
10 min
Inactive:
12 hr
Cook:
1 hr 30 min
Yield:
1 serving
Level:
Easy
Total:
13 hr 40 min
Prep:
10 min
Inactive:
12 hr
Cook:
1 hr 30 min
Yield:
1 serving
Level:
Easy

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

Put everything, other than jelly, together into a freezer bag, tie securely, and leave in the refrigerator to marinate overnight.

Preheat the oven to 400 degrees F.

Take the lamb in its package out of the fridge to come to room temperature.

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.

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.

Trending Videos 6 Videos

Get the Recipe

The Ultimate Caramel Apple Pie 04:56

Impress your guests by baking the ultimate apple pie from Tyler Florence.

Similar Topics:
Pie

IDEAS YOU'LL LOVE

Crown Roast of Lamb

Recipe courtesy of Alton Brown

Roasted Leg of Lamb

Recipe courtesy of Bobby Flay

Crown Roast of Lamb

Recipe courtesy of Emeril Lagasse

Sunday Roast Lamb Pie

Recipe courtesy of Pacific Pie Co.

Mustard and Curry Roast Lamb

Recipe courtesy of Aida Mollenkamp

Smoked and Roasted Leg of Lamb

Recipe courtesy of Renee Erickson

Roasted Rack of Lamb with Sauce Romesco

Recipe courtesy of David Hackett

So Much Pretty Food Here