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lamb shanks with aubergine stacks by larderlove

Lamb Shanks With Aubergine Stacks

Karon Grieve
These lamb shanks with aubergine stacks are easy to make, ecconomical and packed with flavour. It's Greece on a plate.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course
Cuisine Greek
Servings 2 people
Calories 473 kcal

Ingredients
 

  • 2 lamb shanks
  • 1/2 lemon
  • 1 tsp rosemary or 1/2tsp dried rosemary
  • 1 tbsp mint or half tsp dried mint
  • 1 lemon zest and juice
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • 1 tbsp olive oil
  • salt and pepper

For Aubergine Stacks

  • 1 large aubergine cut into roounds
  • 1 tbsp olive oil
  • 1 tbsp cider vinegar
  • 1 tbsp onion finely chopped
  • 1 clove garlic minced
  • 1/2 tsp chilli or good pinch dried chilli
  • 1 tbsp basil

For the sauce

  • 1/2 cup Greek yogurt
  • 1 clove garlic minced
  • 1 tsp parsley finely chopped
Metric - US Customary

Instructions
 

  • Preheat oven to 180C
  • Mix olive oil, salt and pepper all herbs & lemon zest and press all over the lamb shanks
  • Place them in a small roasting pan with lemon juice and lemon skins and cover with foil. Roast for 1 hour
  • Allow the lamb shanks to rest for 15 minutes covered in a clean tea towel before serving to allow the juices to be released

Make the Aubergine

  • Mix all the ingredients for the marinade in a jar
  • Grill the aubergine slices for approximately 5 minutes each side
  • Pour the marinade over the aubergine slices when ready to serve

Make the yoghurt sauce

  • Mix all ingredients together and serve with the lamb and aubergine stacks

Nutrition

Calories: 473kcalCarbohydrates: 27gProtein: 48gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 130mgSodium: 173mgPotassium: 1215mgFiber: 10gSugar: 12gVitamin A: 267IUVitamin C: 53mgCalcium: 151mgIron: 5mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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