1 to 2 hours
By Matt Tebbutt
From Saturday Kitchen
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
- 150g/5½oz Greek-style yoghurt
- 2 tbsp sumac
To make the marinated and roasted lamb shank, combine the paprika, ground cumin, mint and garlic powder in a small bowl. Rub the marinade all over the lamb shanks with some oil in a large roasting tray. Cover and leave to marinate for 6 hours (or overnight) in the fridge.
Remove the meat from the fridge when you are ready to cook to bring it to room temperature. Preheat the oven to 200C/180C Fan/Gas 6.
Spread the butter over the lamb. Place the onions underneath the lamb and roast for 1¼ hours. Leave the meat to rest in a warm place for at least 45 minutes before slicing.
To make the mint butter, heat the butter in a pan to a nut-brown colour in a small pan. Add the garlic clove, lemon zest, and just before serving, the mint.
Place a griddle pan over a high heat. Lightly oil the Little Gem lettuce with a tablespoon of olive oil and cook on the griddle for 2–3 minutes until charred all over.
Whisk the pomegranate molasses and the remaining 2 tablespoons of olive oil in a bowl to make a dressing, season with salt and pepper, then dress the charred lettuce and pomegranate seeds. Finish the pomegranate salad with the fresh mint.
To serve, spoon a generous amount of yoghurt onto two plates, dust liberally with sumac, and add some red onion petals and sliced lamb. Finally spoon over the mint butter and finish with some pomegranate salad.