Sunday, August 12, 2007

Roasted Lamb Shanks with Lentil Rice Pilau Recipes

Yesterday, I found nice lamb shanks at a local supermarket.


4 lamb shanks
3 garlic cloves, minced
2 tbsp fresh lemon juice
2 tbsp extra virgin olive oil
Salt and pepper to taste
minced fresh herbs such as oregano and basil

Place the shanks in a shallow baking dish and top with all the above ingredients. Let sit for at least an hour or two in your refrigerator.

Preheat oven to 350 degrees. Place baking dish in hot oven and roast for approximately one hour or until the shank meat is very tender.

Serves 4

I will be serving this dish with Rice Pilau the recipe which is below:

1 cup raw long grain rice
1/2 onion, minced
2 tbsp butter or better still 1/4 cup of ghee
1/4 cup raisins
2 tsp or 2 cubes of chicken buillion
1 tsp prepared powered curry or 1/2 tsp turmeric and 1/2 tsp cumin
1/2 tsp salt if needed
1 cup cooked lentils
2 1/4 boiling water
2 tbsp. toasted almonds

In a saucepan, melt the butter and add the onions. Saute along with rice. Add he raisins, buillion, curry or spies and salt. Pour into an ungreased casserole dish. Stire in cooked and drained lentils and add the boiling water. It should cover the rice and lentils by at least an inch and a half. Cook in 350 degree oven until water is absorbed. Top with toasted almonds. [toast raw almonds in a low temperature cast iron skillet until brown].

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