Looking for a healthy Easter Sunday lunch recipe that is sure to impress your loved ones? Something that is not only downright delicious but one that can even be a regular fixture during special occasions? Look no further - Three Butchers Hong Kong recommends this roast leg of lamb with proper homemade mint sauce recipe - a guaranteed hit this Easter Sunday.
What you need: premium lamb shanks from Three Butchers Hong Kong, potatoes, garlic, rosemary, lemon zest, olive oil and salt pepper for the main dish and then sugar, chopped mint, salt, hot water and wine vinegar for the tangy mint sauce.
To start, preheat the oven to 200ºC/400ºC/gas 6 and place a roasting dish for the potatoes on the bottom. Make the marinade by mixing the crushed garlic, lemon zest, olive oil and rosemary. Season the lamb with salt and pepper and then rub the marinade you just made into it. Place the seasoned, marinated lamb on the hot bars of the oven above the tray.
Boil the potatoes, simmer for 10 minutes. Add the remaining rosemary and garlic and season with salt and pepper to taste. Drizzle olive oil. Tip the potatoes into the tray and place under the lamb. Cook the lamb in the oven for about an hour and 15 minutes if you want the meat to still have that pink hue or an hour and a half if you want it well done. When the lamb is cooked, cover the tray with tinfoil and leave for about 15 minutes.
While waiting, make the mint sauce by mixing chopped mint, sugar, salt, wine vinegar and hot water. Season to taste.
And voila! Your special, easy-to-prepare Easter Sunday lunch lamb meal is done. Don’t forget to serve the lamb with the mint sauce on the side and with potatoes as well.
Ready to try this lamb recipe but running short on time? No problem! Save time and hassle by ordering your Three Butchers Hong Kong lamb shanks online. For extra convenience, have the lamb shanks delivered right at your doorstep! Get great recipes, cooking advice, and meet other food enthusiasts by visiting Three Butchers Hong Kong online.
For the best selection of fresh meat visit:
‘Like’ us on Facebook:
Follow us on Twitter:
Posts
No comments:
Post a Comment