honey harissa lamb shanks with kleftiko style vegetables
When Yare Valley Oils sent me their new honey harissa paste to try, I knew that I wanted to create something special with them. The harissa is punchy and vibrant, although it is smooth enough that the heat doesn’t linger. I decided to create a light autumnal dish using lamb shanks, a cut you traditionally think of as a winter warmer. The kleftiko-style vegetables make this a perfect one-pot dish – meaning you can enjoy drinks in the garden while the oven, or barbeque, does the hard work for you.
Pre-heat the oven to 180˚C / 355˚F / gas mark 4.
First, marinade the lamb shanks. I used 2 – 2½ tsp of honey harissa to cover each lamb shank, then added an extra drizzle of honey, a squeeze of lemon juice, a sprinkle of dried oregano, and a pinch of salt. Leave for two hours.
When ready, put the potatoes, peppers, tomato and garlic into the bottom of a large roasting tin, season well with the salt and pepper, add some dried oregano, the rapeseed oil, and mix well. Place the marinaded lamb shanks on top, including any liquid from the honey/harissa mix. Add 500ml water, cover with foil – sealing the edges well – and put into the oven.
Cook in the oven for 2½ hours until done, checking halfway through to see whether any more liquid needs to be added. Remove the foil and return to the oven to add colour to the lamb.
To serve, place the vegetables on a plate, add the lamb shanks, an extra squeeze of lemon juice and some freshly crumbled feta and chopped parsley
Yare Valley Oils in Surlingham make the most amazing cold-pressed rapeseed oil, farmed from land owned by the Mack family since the early 1900s. Their original and flavoured oils, dressings, infusions and range of sauces, including an English pesto and vibrant horseradish, all add extra depth and flavour to your cooking. Not only that, but their original oil makes the best roast potatoes!
Visit www.yarevalleyoils.co.uk to buy their products direct or find a list of their wonderful stockists.