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Delicious juicy and aromatic Passover.
Preparation time 120 minutes
INGREDIENTS .. 6 pers
- 1,5 kg lamb shank
- 4 tbsp honey
- 2 tbsp Dijon mustard
- 2 tbsp chopped, fresh rosemary
- 1 tsp freshly ground black pepper
- 1 tl finely ground lemon zest
- 3 cloves garlic, crushed
- 1 tsp coarse sea salt
PREPARATION
Put the honey, mustard, rosemary, ground black pepper, lemon zest and garlic in a small bowl and mix together. Coat the lamb well with the marinade and leave him one night in the fridge.
Preheat the oven to 446°F.
Place the lamb on a rack in the roasting pan and sprinkle a little salt to taste.
Roast the lamb 20 minutes in the preheated oven and turn the temperature down to 392°F and leave the bolt still 55-60 minutes roasting. The bolt is done when the temperature of its inside at 80°F. Let the meat rest for 10 minutes before you start cutting.
Serve with peas and cauliflower.
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