When cooked to your liking, remove the lamb from the oven, cover with foil and set aside in a warm place. To make the jus, place the roasting tray on the hob and heat until the juices are bubbling ...

Preheat oven to 160°C. 2. Season lamb shanks with salt, pepper, garlic, cinnamon, rosemary, and clove and sear the shanks in a hot griddle sealing all the sides. 3. In a pan, place the lamb shank and ...

Add the lamb bones and meat trimmings and cook for 7-10 minutes, or until they are lightly browned all over. Do not colour the bones too much or the resulting jus will taste bitter and astringent.

This is how I cook lamb shanks at home. The secret, I believe, is in the jus — the French word for sauce or what’s better known in New Zealand as gravy. The shanks are best enjoyed with rich ...

Lamb leg meat baked slowly in the oven. Layers of potato and onion slices with the flavors of rosemary and soup powder makes this lamb dish a winner at a dinner party. Grease a baking dish and evenly ...

The Spicy Lamb Grinder is a popular sandwich in Boise, Idaho and it’s loaded with slices of juicy lamb, onion, and jalapenos covered with melted pepperjack cheese dipped in a savory au jus.