Crying lamb is said to have its origins from communities that used shared ovens. The meat is cooked above the vegetables absorbing any drippings which adds to this meals distinctive flavour.
This ready-to-serve recipe is sure to attract some attention during its preparation and cooking. It’s great for family gatherings and has a traditional feel that is sometimes missing from modern dishes.
Ingredients
- 10 ounces (285 g) of potatoes cut into small cubes
- 8 ounces (225 g) of parsnips or carrots cut into small slices
- ⅓ cup (80 ml) of finely chopped onions
- ⅓ cup (80 ml) of sliced red peppers
- 2 cloves (5-10 mg) of pressed garlic
- ½ teaspoon (2.5 ml) of Italian seasoning
- ½ teaspoon (2.5 ml) of salt
- ¼ teaspoon (1.25 ml) of pepper
- 2 tablespoons (30 ml) of olive oil
- 2 pounds (900 mg) of lamb shanks
- 1 tablespoon (15 ml) of thyme
- 1 tablespoon (15 ml) of dill
- 4 tablespoons (15 ml) of lemon juice (divided)
Instructions
- Preheat oven to 350°F (180°C).
- In a large bag or sealable container, mix all ingredients up to and including the olive oil. Mix until contents are evenly coated before placing them in an oiled stoneware container.
- Cook in the oven for 30 minutes to soften potatoes and parsnips.
- Remove from oven and stir contents.
- Mix thyme, dill and lemon juice into a small container. Cover lamb shanks in mixture and set aside.
- Using an oiled skillet sear the lamb shanks on every side for a minute or so.
- Top stoneware with a grill and place the lamb shanks overtop to make sure that any drippings will pour onto the vegetables.
- Return to the oven and cook for about an hour until the internal temperature has reached 160°F (71°C) for medium or 170°F (77°C) for well-done.
- Remove from oven, let stand for 5-10 minutes.
- Meal is ready-to-serve.
