Winter celebrations of all kinds are soon upon us! For some, it is the time to revisit their family traditions and revive the old classics; but for others, it is an opportunity to dust off the recipe books, browse your favorite food blogs and get inspiration for that special dish!
I know for a fact that this gem of a dish is slowly but surely turning into one of our family classic. This recipe was given to me by my friend Chef Shaul Ben Aderet and it’s my pleasure to share the love!
The colors, the scents and the sheer luxurious flavors of this roasted and glazed lamb shin, the heat of the mustard with the gentle touch of honey, the meat almost too tender, the playful crust of the vegetables, the earthy twist of the roasted garlic in its peel, the herbs lifting the seemingly simple roasted potatoes into an art form …. it makes me wish this winter break would never end!
Lamb shin in the oven with mustard sauce, honey, garlic and herbs
Preparations: 20-25 min, Cooking time: 2.5-3 hours
- 2-3 kg lamb shin
- 5 tbs of Dijon mustard, smooth
- 5 tbs of Dijon mustard, whole grain
- 4 tbs of honey or dates honey
- 20 cloves of garlic, peeled
- 60 ml of olive oil
- 10 thyme branches
- 10 Rosemary branches
- 1/2-1 ts Coriander seeds
- 1-2 tbs ground black pepper
- 0-5-1 Ts coarse sea salt
- 4 whole garlic heads
- 5 parsnips, peeled & sliced
- 3 peeled big potatoes cut into cubes of 3×3 cm
- 3 peeled sweet potatoes cut into cubes of 3×3 cm
- 30 cherry tomatoes still on the branch
- Preheat the oven to 200 degrees Celsius,
- With a very sharp knife, create 20 incisions on the lamb no more than 1cm deep and insert the garlic cloves into the flesh,
- Season the meat with some ground black pepper,
- Rub the meat with both grainy and smooth mustard.
- Lay the meat in the center of the oven tray layered with a parchment paper
- Add the diced potato cubes, sweet potato cubes and parsnips.
- Add the cherry tomatoes clusters & herbs.
- Season with salt, coriander seeds and sprinkle generously with olive oil.
- Put the tray in the center of the oven and cook for 30 min at 200 degrees C.
- Turn the meat around and cook for another 30 min.
- Take the tray out, cover with aluminum foil and cook for another 1.5-2 hours at 150 degrees.
- leave to rest for 10 minutes and serve the whole piece to the table to carve individually
Happy delicious holidays!
Hungry for more? Don’t miss out on our 2017 Favorites!