Lamb with Cauliflower Onion Vegetables

Ingredients

• 1 lamb shank (ca. 2.5 kg)
• 5 tbsp olive oil
• 3 Garlic cloves
• 1 handful thyme
• 1 tsp peppercorns
• 1 tsp coriander seeds
• 1 tbsp sharp mustard
• coarse Sea salt
• 1 cauliflower (ca. 1.2 kg)
• 2 red onions

Instructions

1. 1.

   Rinse the lamb, pat dry and score the skin in a diamond pattern several times. Brown all around with 2 tbsp hot oil in a pan.

2. 2.

   Preheat the oven to 180°C fan or conventional heat.

3. 3.

   Peel and press the garlic. Rinse the thyme, shake dry, set aside half for garnish, break off the rest and chop. Crush peppercorns and coriander seeds in a mortar and mix with thyme, garlic, mustard, 1 tsp sea salt and 2 tbsp oil. Rub this seasoned mixture all over the lamb and place it in a roasting tin. Roast in the oven for about 2½ hours. Dissolve the pan drippings with 250 ml water and pour back after about 30 minutes. Add more water as needed during cooking and spoon some pan juices over the lamb occasionally.

4. 4.

   Wash, trim and cut the cauliflower into florets. Peel and slice the onions into wedges. Distribute both around the lamb during the last ~30 minutes of roasting and drizzle with remaining oil. Pour a little pan juice over them.

5. 5.

   Arrange the vegetables with the lamb on a platter and drizzle with more pan juices. Garnish with the remaining thyme before serving.