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Sunday Dinner: Roast Lamb for One

If you've always wanted to participate in a fantastic Sunday Dinner roast, but have never wanted to cook all that food for just one person, then you're in luck. Today I've found a recipe for a Roast Lamb for One. This delectable lamb shank is a perfect blend of rosemary, lemon, olive oil and pepper and is paired with a slight red currant gravy. Grab a glass of vino and indulge in a feast for one,

Roast Lamb for One
From Nigella Lawson via Food Network

1 lamb shank
1 sprig fresh rosemary
1 garlic clove, bruised
1/2 lemon, juiced and zested
2 tablespoons red port
1/2 teaspoon olive oil
1 teaspoon kosher salt
Freshly ground black pepper
1/2 teaspoon red currant jelly

  1. Put everything, other than jelly, together into a freezer bag, tie securely, and leave in the refrigerator to marinate overnight.
  2. Preheat the oven to 400 degrees F.
  3. Take the lamb in its package out of the fridge to come to room temperature.
  4. Put the lamb shank along with its marinade into a roasting tin and cook for 1 to 1 1/2 hours, depending on the size of the shank. Turn the shank over halfway through cooking. By the time it is done it should look bursting with bronze color; remove from the pan and let stand 5 to 10 minutes before serving.
  5. While it is resting, put the roasting tin on the stove and stir in a little water and 1/2 teaspoon red currant jelly to make a light gravy. Slice lamb and drizzle with gravy.
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