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 meal’s 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.
- 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)
- Pre-heat the oven to 350°F (180°C).
- In a large bag or resealable container, mix all ingredients up to and including the olive oil. Mix until the 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 the oven and stir.
- 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 about a minute.
- Top stoneware with a grill and place the lamb shanks over top 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 the oven, let stand for 5-10 minutes.
- Meal is ready-to-serve.
Crying Lamb by Evelyn Chartres is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Leave a Reply