When we think of lamb we instantly think of springtime, and that this is the best time to eat the meat. Having said that, lamb can be eaten pretty much all year round, especially autumn lamb that is and often more tender and flavoursome that its spring counterpart. Born in the spring, the lambs fatten up on grass over the summer period giving the meat a deeper flavour. Bear this in mind when your planning a Sunday lunch or a special occasion dinner.
Here’s a great lamb shank recipe, perfect for a Sunday dinner or autumnal warmer.
Leg of mutton (2kg)
4 tbsp of papaya paste
2 tbsp of lemon juice
2 tbsp of ginger garlic paste
4 green chillies, chopped
1 tbsp red chilli powder
Salt and black pepper
1 tsp of garam masala
4 tbsp of olive oil
2 medium onions, sliced
2 tomatoes, sliced
2 capsicum, sliced
Debone the mutton leg and beat with a hammer. Apply papaya paste and leave for 1 hour.
In a bowl, combine lemon juice, ginger garlic paste, green chillies, red chilli, black pepper, garam masala, salt and oil.
Coat mutton leg with this marinade and leave for 4-6 hours.
Put mutton leg on a large piece of tin foil, top with onion, tomato, and capsicum and wrap carefully.
Bake in preheated oven at 180 C for 40-50 minutes, or until fully tender.
Set in serving platter garnish with lemon wedges and sliced onion and serve.
Recipe courtesy of FoodOfficial.