If you are looking for a new take on the traditional Easter roast, Cypressa’s lamb shank feast is sure to impress.
The whole family will love this one-pot, hassle-free bake that gives plenty of time for you to entertain and enjoy quality time with loved ones.
The melt-in-the-mouth lamb and warming Moroccan spices is baked with simple spring vegetables and brought together with Cypressa’s Smoky Tagine Paste, a traditional Moroccan-inspired paste with a blend of herbs and spices for an intense smoky flavour.
Cypressa’s new Smoky Tagine paste brings sun-drenched and vibrant flavours to any meat dish, stew or roast. Serve with cooked Pilau rice or steamed Cous Cous for an authentic Middle-Eastern meal that is deliciously rich and colourful.
When it comes to sharing wonderful food with friends and family, Cypressa’s ‘Foods of the Sun’, which include a range of pastes, tapenade, antipasti, nuts and seeds are the perfect choice for intense flavours of the Mediterranean and beyond. Cypressa sources the finest authentic foods from like-minded, specialist producers and growers to bring beautiful flavours to your plate.
MOROCCAN-INSPIRED LAMB SHANKS
SERVES: 4
INGREDIENTS:
1 jar Cypressa Smoky Tagine Paste
4 x 220g Lamb shanks
4-5 medium potatoes, halved
6 medium Carrots
4 shallots, cut in wedges
1 garlic bulb, halved
Rosemary
Thyme
Salt and pepper to taste
METHOD:
1. Coat the lamb shanks in ¾ of Cypressa Smoky Tagine Paste and allow to marinate in the refrigerator for a minimum of two hours.
2. Preheat the oven to 160-170℃. Boil the potatoes for about 10-12 minutes
3. In a tray, add the boiled potatoes, carrots, onion and garlic and the marinated lamb shanks. Season with rosemary and thyme and add salt and pepper.
4. Pour in 200ml of water and cover the tray with aluminium foil. Cook in the oven for 2 hours then uncover and raise the temperature to 200-210℃ and leave it for an extra 20-30mins.
Mix the remaining Smoky Tagine Paste with the juices from the cooked lamb and brush it over the lamb shank before serving for extra flavour. Adjust seasoning to taste
5. Serve with cooked Pilau rice or steamed Cous Cous. For extra taste serve with a bowl of Greek Yogurt.