Rosemary and garlic salt baked lamb shank

Lamb shank baked in a salt pastry crust, infused with rosemary and garlic. An ingenious and delicious recipe.

Rosemary and garlic salt baked lamb shank

By Tom Kerridge
From Saturday Kitchen Best Bites

Ingredients

For the lamb

  • 300g/10½oz salt
  • 1 kg/2lb 4oz flour
  • 9 free-range eggs, whites only
  • 75g/3oz rosemary, leaves picked
  • 4 lamb shanks, fully trimmed
  • 1 head garlic, separated into cloves, each peeled

For the pickled cabbage

  • 500ml/18fl oz white wine vinegar
  • ½ cinnamon stick
  • 4 star anise
  • 1 tsp fennel seeds
  • 1 tbsp coriander seeds
  • 300g/10½oz caster sugar
  • 1 tsp white peppercorns
  • 1 tsp Sichuan pepper
  • 1 cabbage, cut into chunky pieces including the core

For the salad

  • 1 onion, thinly sliced
  • 2 bunches spring onions, sliced
  • 1 red onion, thinly sliced
  • 1 green chilli, sliced
  • 1-2 tbsp sea salt flakes
  • 1 bunch chives, chopped
  • 200ml/7fl oz rapeseed oil
  • 150g/5oz nasturtium leaves

For the sweet mustard mayo

  • 1 egg, yolk only
  • 2 tbsp English mustard
  • 2 tsp white wine vinegar
  • 2 tsp caster sugar
  • 1 tsp lemon juice
  • 325ml/11fl oz vegetable oil

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