Lamb Roast

Ingredients

• 1.2 kg boneless lamb shank
• 2 Garlic cloves
• juice of one lemon
• 6 tbsp Olive oil
• 300 g sheep cheese
• Salt
• Pepper
• 3 tbsp thyme leaves
• 2 tbsp olive oil
• 1 tbsp mustard
• 400 ml lamb stock (from the jar)
• zucchini (two green and two yellow each)

Instructions

1. 1.

   Wash lamb, pat dry. Peel garlic and press through a press. Mix olive oil, 1 tbsp thyme, salt, pepper and lemon juice and brush the meat with it.

2. 2.

   Crumble cheese, mix with 1 tbsp thyme, put in the pocket where the bone used to be and tie with kitchen twine. Preheat oven to 175°C. Heat remaining olive oil mixture and lamb stock in a large roasting pan, place lamb shank and cook for 1½–2 hours. Mix mustard and 2 tbsp olive oil, brush the surface and roast another 30 minutes.

3. 3.

   Wash zucchini, trim and chop into small pieces and add them 20–30 minutes before the end of cooking time.

4. 4.

   Remove lamb roast from oven, wrap in foil and rest for 10 minutes. Strain the roasting liquid. Before serving slice the shank and serve with zucchini.