by Neal Jackson; Multi Award Winning Chef & Owner of Jackson’s Restaurant, Perth.

4
INGREDIENTS
- 2 x Amelia Park lamb shanks
- 1 x Amelia Park lamb backstrap
- 1 x onion diced
- 1 x carrot diced
- 1 x celery stick diced
- 2 x garlic cloves chopped
- 1/3 cup whole almonds (roasted)
- 2Tblsp almond meal
- 1/3cup dried apricots
- 1/3cup pitted dates
- 1tsp seeded mustard
- 1Tblsp tomato paste
- 1tsp zataar spices
- 1Tblsp paprika
- 1tsp ground cumin
- 1tsp ground coriander
- 1/4tsp chilli powder
- 1 cinnamon quill
- 250ml verjuice
- 500ml lamb or chicken stock
- 4Tblsp yoghurt
- Salt & pepper
- Olive oil
- Instant couscous
Method
- Pre heat oven to 130 dC
- Mix together paprika, cumin, coriander, & chili with a little salt & pepper & rub into lamb shanks
- On the stove top over a medium heat place a oven proof casserole dish with a little olive oil brown the lamb shanks, pour off the oil and add any remaining paprika mix,onion, carrot, celery, garlic, tomato paste, cinnamon, apricots, dates, verjuice & stock.
- Bring to the boil, cover & place in the oven until cooked about 1 ½ to1 ¾ hours.
- When tender remove from the oven & leave to cool slightly, strain the cooking liquid into a sauce pan put back on the stove and reduce by 2/3 , while that is happening pull the meat from the bones, when sauce has reduced put back the meat & veg & keep warm.
- Now season the lamb loin with salt & pepper & cook in a little olive oil to your required doneness, spread with the seeded mustard, mix the zataar & almond meal and press onto the mustard drizzle over a little olive oil and place under the grill and lightly brown, cut into slices.
- Cook the couscous according to the packet instructions.
- To serve place a spoonful of coucous in the middle of 4 plates place sliced lamb around and a spoonful of the shanks on the couscous, dob of yoghurt on top & sprinkle of roasted almonds.
- 2 x Amelia Park lamb shanks
- 1 x Amelia Park lamb backstrap
- 1 x onion diced
- 1 x carrot diced
- 1 x celery stick diced
- 2 x garlic cloves chopped
- 1/3 cup whole almonds (roasted)
- 2Tblsp almond meal
- 1/3cup dried apricots
- 1/3cup pitted dates
- 1tsp seeded mustard
- 1Tblsp tomato paste
- 1tsp zataar spices
- 1Tblsp paprika
- 1tsp ground cumin
- 1tsp ground coriander
- 1/4tsp chilli powder
- 1 cinnamon quill
- 250ml verjuice
- 500ml lamb or chicken stock
- 4Tblsp yoghurt
- Salt & pepper
- Olive oil
- Instant couscous
- Pre heat oven to 130 dC
- Mix together paprika, cumin, coriander, & chili with a little salt & pepper & rub into lamb shanks
- On the stove top over a medium heat place a oven proof casserole dish with a little olive oil brown the lamb shanks, pour off the oil and add any remaining paprika mix,onion, carrot, celery, garlic, tomato paste, cinnamon, apricots, dates, verjuice & stock.
- Bring to the boil, cover & place in the oven until cooked about 1 ½ to1 ¾ hours.
- When tender remove from the oven & leave to cool slightly, strain the cooking liquid into a sauce pan put back on the stove and reduce by 2/3 , while that is happening pull the meat from the bones, when sauce has reduced put back the meat & veg & keep warm.
- Now season the lamb loin with salt & pepper & cook in a little olive oil to your required doneness, spread with the seeded mustard, mix the zataar & almond meal and press onto the mustard drizzle over a little olive oil and place under the grill and lightly brown, cut into slices.
- Cook the couscous according to the packet instructions.
- To serve place a spoonful of coucous in the middle of 4 plates place sliced lamb around and a spoonful of the shanks on the couscous, dob of yoghurt on top & sprinkle of roasted almonds.
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