Lamb shank with mint sauce

Lamb shank with mint sauce

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0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5 (0 votes, average: 0.00 out of 5 )
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A Moroccan dish revisited with candied and flavored lamb shank.

Preparation time
15 min
Cooking time
2 h
Difficulty
easy
Serves
4 people
Meal cost
$$
Meal course
Dishes
Meat
Posted by
Posted on

Ingredients

Metric US
Souris d'agneau
4
Cumin powder
1 tablespoon
Coriandre fraîche hachée
1 tablespoon
Salt
1 teaspoon
Olive oil
4 tablespoons
water
2 verres
Fresh mint
8 tablespoons
Chopped garlic
4 teaspoons
wine vinegar
2 tablespoons
Espelette chilli pepper
2 Pinches
Salt
1 teaspoon
Olive oil
4 tablespoons
Coral lentils
300 grams
  1. Preheat oven to 230°C.
  2. Mix the cumin, chopped coriander and salt and rub the lamb mice with this mixture.
  3. Place them in an oiled baking dish with 4 tablespoons of olive oil and bake for 1/2 hour.
  4. Then add 2 glasses of water and continue cooking for 1 hour and a half, lowering the temperature to 180° and basting from time to time.
  5. In a bowl, mix 4 tablespoons of olive oil, chopped mint and garlic, wine vinegar, Espelette pepper and salt.
  6. Cook the lentils separately in boiling salted water, drain and set aside.
  7. Serve the mice with the mint sauce and lentils.
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5 (0 votes, average: 0.00 out of 5 )
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Preparation time
15 min
Cooking time
2 h
Difficulty
easy
Serves
4 people
Meal cost
$$
Meal course
Dishes
Meat
Posted by
Posted on

Ingredients

Metric US
Souris d'agneau
4 units
Cumin powder
1 tablespoon
Coriandre fraîche hachée
1 tablespoon
Salt
1 teaspoon
Olive oil
4 tablespoons
water
2 verres
Fresh mint
8 tablespoons
Chopped garlic
4 teaspoons
wine vinegar
2 tablespoons
Espelette chilli pepper
2 Pinches
Salt
1 teaspoon
Olive oil
4 tablespoons
Coral lentils
300 grams
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