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ROAST LAMB FOR ONE

ROAST LAMB FOR ONE

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Serves: 1

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  • Gluten Free
  • Nigella Recipe

I know that I am often regarded as somewhat odd for cooking entire meals just for myself, alone. I wouldn't think of apologising. On the whole I am not someone either good with her own company or with a gift for solitude, but when it comes to eating, I am all for solitary pleasures. I like the quiet tinkering about in the kitchen; I like the reward later. At its most basic, perhaps, is the quiet satisfaction of knowing one is fending for oneself, the instrument of one's own survival. And, conversely, this is why sometimes it can be good to be cooked for, to feel protected and looked after. But of the two, I choose independence, and this is the perfect supper to celebrate it.

Why stop at just a main course? You could treat yourself to Nigella's delicious Lemon Meringue Cake or Hot Cross Buns. For even more easy Easter recipes and simple Spring food browse Nigella's collection. 

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Ingredients

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  • 1 lamb shank
  • 1 sprig fresh rosemary
  • 1 clove garlic (bruised)
  • zest and juice of ½ lemon
  • 2 tablespoons red port
  • ½ teaspoon olive oil
  • 1 teaspoon Maldon salt (or ½ teaspoon table salt)
  • ½ teaspoon redcurrant jelly (optional)
FEAST

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FEAST

Method

  1. Put everything except the redcurrant jelly together into a freezer bag, along with some pepper, tie securely and leave in the fridge to marinate overnight.
  2. Preheat the oven to gas mark 6/200°C/400ºF, and take the lamb in its package out of the fridge to come to room temperature.
  3. Put the lamb shank along with its marinade into a roasting tin and cook for 1-1½ hours, depending on the size of the shank. Supermarket lamb shanks are often smaller than the ones you can get from a butcher and, naturally, the time of year makes a difference too.
  4. Turn the shank over halfway through cooking. By the time it's done, it should look bursting with bronzedness; let stand 5-10 minutes before eating, if you can. And while it's resting, you should put the roasting tin on the stove and stir in a little water and a ½ teaspoon or so of redcurrant jelly to make a light gravy.

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