Lamb shank with mint butter, yoghurt and sumac

00. Matt Tebbutt recipe template

Preparation time
overnight

Cooking time
1 to 2 hours

Serves
Serves 2


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the roasted lamb shank

  • 2 tbsp smoked paprika
  • 1 tsp ground cumin
  • 1 tbsp dried mint
  • 2 tsp garlic powder
  • dash olive oil
  • 2 lamb shanks
  • 50g/1¾oz butter, softened
  • 2 red onions, peeled and cut in half
  • salt and freshly ground black pepper

For the mint butter

  • 100g/3½oz salted butter
  • 1 garlic clove, crushed
  • 1 lemon, zest only
  • 1 tbsp shredded fresh mint

For the pomegranate salad

  • 3 tbsp olive oil
  • 1 Little Gem lettuce, cut into quarters
  • 1 tbsp pomegranate molasses
  • ½ pomegranate, seeds removed
  • 1 tbsp roughly chopped fresh mint

To serve

  • 150g/5½oz Greek-style yoghurt
  • 2 tbsp sumac
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