Rosemary Lamb Roast with Tomatoes

Ingredients

• 2 cloves garlic
• 3 sprigs rosemary
• 1.4 kg small lamb shank (1 small lamb shank)
• Salt
• black pepper (freshly ground)
• 1 head of garlic
• 2 tbsp Dijon mustard
• 2 tbsp honey
• 1 kg cherry tomatoes (red and yellow)
• 4 cloves garlic
• 1 onion
• 1 tsp sugar
• Salt
• black pepper

Instructions

1. 1.

   Peel the garlic cloves and cut them lengthwise into sticks. Wash the rosemary, shake off excess water, and break it into small sprigs.

2. 2.

   Rub the lamb shank with salt and pepper. With a sharp knife, make about 2 cm deep slits all around and insert one garlic stick and one rosemary sprig into each slit. Place the shank in a roasting pan, pour in one cup of water, and roast in a preheated oven at 140°C (second rack from the bottom) for approximately 2 hours.

3. 3.

   Wash the heads of garlic, straighten their undersides, and cut them crosswise in half. After halfway through cooking, place the cut side up over the lamb shank.

4. 4.

   Wash the tomatoes, peel the garlic and onion, halve them, and dice finely. Add everything to the lamb shank 30 minutes before the end of cooking, sprinkle with sugar, and season with salt and pepper.

5. 5.

   Whisk together mustard and honey and spread it on the lamb shank 10 minutes before the end of roasting.

6. 6.

   For serving slice the lamb shank into portions, arrange it with roast juices, baked garlic heads, and tomato vegetables, and garnish with rosemary as desired.