Roast Lamb for One

Name: Roast Lamb for One
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT1H30M0.000S
Total time: P0Y0M0DT13H40M0.000S
Yield: 1 serving
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

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Level: Easy
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

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.