Leg of Lamb with Herb, Parmesan and Garlic Filling
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Jeppe Foldager
Gastronomic Chef, Hotel Hesselet
According to Jeppe Foldager, lamb shank is the star of Easter, and fortunately it actually requires nothing more than time and quality ingredients.
In this recipe, Jeppe Foldager shows you how to bone the shank and make a delicious herb filling with fermented garlic – perfect for the Easter table.
Tip: if you can't get fermented garlic, you can use roasted/confit garlic instead.
Servings
: 4
people
Ingredients
organic free-range lamb shank (approx. 1.2–1.5 kg)
freshly ground black pepper
salt
butter for browning
1
lemon - finely grated zest
3
cloves
fermented garlic (can be replaced with confit garlic)
4
tbsp
good olive oil
a small bunch of wild garlic
a large bunch of parsley
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Instructions
Step 1/6
Remove the thighbone from the lamb shank so the meat can be opened out as one large piece. Score any tendons lightly so the meat lies flat. Season the inside with salt and freshly ground pepper.
Step 2/6
Finely chop the parsley and wild garlic. Chop or mash the fermented garlic and mix it with the herbs along with lemon zest and olive oil. Season the filling lightly with salt.
Step 3/6
Distribute the herb filling evenly on the inside of the opened lamb shank. Roll the meat tightly together again and tie it up with butcher's twine so it holds its shape during roasting.
Step 4/6
Heat a large pan and brown the lamb shank thoroughly on all sides in butter so it gets a golden and aromatic crust.
Step 5/6
Place the lamb shank in an ovenproof dish and roast it in the oven at 180 °C until it is pink and has an internal temperature of around 56–58 °C.
Step 6/6
Remove the lamb shank from the oven and let it rest for 30 minutes before slicing.
Jeppe Foldager
Gastronomic Chef, Hotel Hesselet
Jeppe Foldager has worked as a chef in many of the country's most acclaimed restaurants and even aboard the Royal Yacht Dannebrog. He also headed the kitchen as head chef at Dragsholm Slot, which holds one of the prestigious Michelin stars – he has now stepped into the role of gastronomic chef at Hotel Hesselet.
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