Spring Lamb

Spring is lamb Season and no better time to have any food than when it is in season! And goes without say that all meat, but especially lamb, benefit from slow cooking. So what if a recipe not only uses spring lamb, but also slow roasts the lamb? The outcome is Divine!

Besides the intro above and the memory typed on the first picture below, there is really not much more to say for me to convince you of this recipe’s goodness!

Except that…

This is not one of those recipes that will take you 3 minutes of prep and cooking then it’s done! This is in fact one of those recipes that the more love and attention you give, the more it gives you back, but hey it is one very rewarding recipe. The slow cooking of lamb shanks that have already been marinated overnight creates a melt in your mouth texture that you will not forget and will have you going back for repeats.

The pairing of this slow roasted lamb and the roasting juices with the cooked barley, which like the finest risotto offers a textured yet soft bite, along with its earthy nuttiness you are not talking about just another eating experience! No this is one unique dish that will make you proud and everyone else very pleased! Gotta try it to know it…


Serves: 4-6 Cook Time: 1:30 hours
For Lamb Shanks
  • 6 lamb Shanks, all visible fat trimmed
  • 1 tbsp Tomato Paste
  • 2 cups Fresh Tomato Juice
  • 1 tbsp DS Premium Organic Extra Virgin Olive Oil
  • 1 tbsp Balsamic Vinegar
  • ½ tbsp brown sugar
  • 1 spring thyme
  • 1 cinnamon stick
  • 1 bay leaf
  • 1 tsp ground allspice
  • Freshly cracked black pepper to Taste
  • Unrefined Salt to taste
For Barley Pilaf
  • 3 cups Barley, washed and drained
  • 3 cups meat or chicken broth,
  • 1 tbsp DS Premium Organic Extra Virgin Olive Oil
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • black pepper to taste
  • 1 bay leaf
  • 1 tsp fresh thyme leaves
  • 1 tsp grape vinegar
  • Chopped parsley to garnish
  • Toasted pine nuts to garnish

A day in advance, marinate the Lamb shanks: In a large bowl, make the marinade by mixing together all the shank ingredients. Rub the shanks all over with this marinade making sure to coat all the shanks with the sauce. Cover and refrigerate for 12-24 hours.The next day, pour the lamb shanks and marinade in a roasting dish, drizzle with olive oil and add 1 cup hot water to the mix, then shake the dish to incorporate. Cover and roast in a hot oven for 45 minutes, then reduce the heat to medium-low and continue to roast, covered, for 1 hour to 1 hour 30 minutes.

Once done, remove the cover and broil for 10 minutes to brown.Make the barley pilaf: Sauté the chopped onions, minced garlic and thyme leaves in the olive oil until the onions are translucent.

Add the broth, then bring the mixture to a boil while stirring. Once boiled add the barley and bay leaf then bring the mixture back to the boil. Reduce the heat to medium-low and leave to simmer, covered until the barley is fluffy and cooked through and all liquid is absorbed. Once the Barley is done, remove from heat, add the vinegar and mix well. Cover and set aside until ready to plate.To finish, pour the barley on a large serving dish, top with the lamb shanks and some of the roasting sauce then garnish with chopped parsley and toasted pine nuts. Serve immediately with a side of Green Salad Leaves and the remaining roasting juices in a sauce boat.

What beautiful things were around back in the day when you were young and are no more? Do you think it is better that they are no longer or are they among the things that should not have disappeared? Share your stories, this is the whole point: a conversation about things that matter to us, after all, what is a table if all who gather eat in silence then leave!

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