Recipe of Salt-baked lamb shanks

Ingredients

• 4 Lamb shanks,French trimmed,trim reserved.
• 8 Garlic cloves.
• Olive oil for drizzling.

For salt crust dough

• 1 kg Plain flour,plus extra for dusting.
• 300 g Fine sea salt.
• 3 Eggs whites.

Procedure

Make the salt-crust dough.Mix the flour and salt together in a large bowl and add the egg whites and 400 ml water then stir together with a wooden spoon to form a firm dough add a little more water if needed.Tip the dough onto a lightly floured surface and knead for 10 minutes or until smooth.Wrap in cling film and set aside to rest for 1 hour.Heat oven to 160 C fan/gas 3 and line a baking tray with parchment. 

Divide the dough into 4 even-sized pieces.On a lightly floured surface,roll each into a circle almost 1 cm thick.Place a lamb shank in the center of each disc of dough and tuck 2 garlic cloves underneath then brush the edge of the dough with a little water,then gather it up and around the lamb shank, leaving the bone exposed. Make sure all the meat is covered and the pastry is well sealed.Transfer it to the lined tray. 

Put the lamb in the oven and bake for 3-4 hours  by which time the crust will have turned a dark brown.Once the lamb is cooked,leave it to rest for 30 mins.Using a bread knife,open the crust and very carefully remove the shanks and the softened garlic cloves,then discard the crust.Place the shanks on a baking tray and drizzle with a little oil.Blowtorch the lamb to give it a crisp,toasty finish.Serve the lamb with the garlic cloves and soused red cabbage.

Recipe of Lamb Karahi

Ingredients

• 3 pounds  Lamb (mutton),cut in cubes.
• 4 Medium onions,finely chopped.
• 2 Large tomato,diced.
• 1 tablespoon Ground cinnamon.
• 1 tablespoon Ground cloves.
• 1 tablespoon Cumin
• 6 Cloves of garlic,finely chopped.
• 1 cup Fresh cilantro,finely chopped.
• 2 Pieces of fresh turmeric.
• 2 inch Piece fresh ginger,finely chopped.
• 2 Fresh chilies,finely chopped
• Juice of 1.5 lemon..
• 1 tablespoon Garam masala powder.
• 1 tablespoon Allspice.
• 1 tablespoon Ground coriander.
• 1 tablespoon Mustard seeds.
• 2 tablespoon Cooking oil.
• 2 cup Water.

Procedure

Put the lamb pieces in a bowl and sprinkle with salt and lemon juice then stir and set aside for 20 minutes.Set a pot or karahi on medium heat,add the cooking oil and saute the chopped onions,garlic, ginger and turmeric until golden brown and fragrant.Add cumin,cinnamon,ground coriander,mustard seeds,garam masala,cloves,all spice, and chilies.Stir until fragrant and well mixed.

Add the lamb pieces and stir until the spices cover the meat then add the water,cover the pot and lower the heat to simmer for about 45 minutes until the lamb is cooked.When the meat is tender add the chopped cilantro and tomato and mix it well.The spicy lamb karahi is ready serve the hot meal and enjoy.

Recipe of Rosemary Honey Leg of Lamb

Ingredients

4 pound leg of lamb.
7 cloves garlic, minced.
2 cups chicken stock.
1/2 cup red wine.
1/3 cup honey.
2 white onions.
1/2 cup freshly squeezed lemon juice.
2 tablespoons fresh rosemary leaves, chopped.
sea salt and freshly ground pepper, to taste.

Procedure

Keep the meat out of refrigerator till it meets the room temperature then Preheat oven at 300-350 F.Paste the mixture on lamb of lemon juice,minced garlic and rosemary placing in the dish and Mix it with salt and pepper then place the dish in oven heat it for 35 minutes then reduce temperature to 250 F and cook for 1 hour, or until meat thermometer registers 145-150 .Take it from  oven and leave it for 15-20 minutes before serving.Place roasting pan on stove and mix drippings with onions and chicken stock.Scraping the bottom to remove burnt pieces and add honey to thicken the sauce.Cook stirring frequently, over medium-high heat until sauce thickens and reduces.Strain it before serving and drizzle over lamb and the delicious honey lamb is ready serve it and enjoy the meal.