lamb shank – 1 pc. (weight over 3,2 kg)
freshly ground black pepper – 1 tbsp.
salt – 2 tsp.
fresh ginger root – 2 cm
fresh rosemary – 2 sprigs
dry white wine – 2 tbsp.
sweet Dijon mustard – 150 g
garlic – 1 clove
Step by step recipe
Crush the garlic into a purée. Crush the rosemary leaves and grate the peeled ginger.
Mix all the ingredients for breading. Rub the leg of lamb on all sides with salt and pepper, then coat with the breadcrumbs.
Preheat the oven to 230°C. Put the wire shelf in a fireproof roaster and place the leg on it with the fleshy side up. Put the dish in the oven and immediately reduce the temperature to 160°C. Cook for 1 hour 15 minutes or a little longer, depending on the size and the desired degree of cooking.
When ready, place the leg on a plate, cover with aluminum foil and leave for 15-20 minutes. Serve with slices of nectarines fried in butter.
For baking lamb legs you can use a variety of breads and glazes. In particular, an excellent glaze is obtained from dry vermouth – mix half a glass of dry vermouth with half a glass of vegetable oil and a spoonful of lemon juice, marinate the leg of lamb in it for 1 hour, and then cook it as indicated in the recipe, periodically sprinkling the meat with the rest of the glaze.