Knuckle of Lamb with Saffron Potatoes
Ingredients
Garlic 2 cloves , finely chopped
Lemon zest 1 tsp
Olive oil
Lamb 4 small knuckles, ready to cook
Potato 700 g, waxy, peeled and cut into wedges
Lemon 2, unwaxed, cut into wedges
Stock 150 - 200 ml, lamb
White wine 100 ml, dry
Saffron ground
Parsley leaves, to garnish
Preparation
Mix together the garlic, lemon zest and 4 tbsp oil.
Season with salt and ground black pepper and brush onto the meat. Marinate for around 2 hours.
Heat the oven to 180°C (160°C in a fan oven), gas 5.
Place the meat in a roasting dish and roast for around 2 hours, turning occasionally.
After one hour, add the potatoes, lemons, stock and the wine.
Stir in the saffron and season lightly with salt and ground black pepper.
At the end of the cooking time, season to taste and arrange the meat on preheated plates.
Serve garnished with parsley.
==================================
