Crispy Curry Honey Lamb

March 29, 2018

Preparation 15 minutes

Cooking 1 hour 15 minutes

Serves 6-8




5 pound lamb shank or ribs

6 cloves garlic

½ cup olive oil

6 big potatoes

¼ cup of lemon juice

2 tbsp. of curry

1 tbsp. of fresh ginger

1 tsp of black pepper

1 tsp of 1 tsp of coarse kosher salt

1 tsp of oregano leaves

1 cup honey




1 - Wipe the lamb with paper towel and with a knife make incisions of about 6 small slits, each about ¼ inch wide and ½ inch deep, over the surface of the lamb. Slice 3 cloves of garlic and insert them in each slit.


2 - In a bowl, combine honey, curry, lemon juice, ginger, salt, pepper, oregano and oil.


3 - Brush the lamb with this mixture, then put it in a deep dish and drizzle with the remaining marinate.


4 - Cover and marinate in the refrigerator for about 4 hours (overnight is better).


5 - Preheat the oven to 400°.Put the lamb in a dish covered and bake for 15 minutes.


6 - Peel, wash and cut the potatoes into thin slices Add the sliced ​​potatoes to the bottom of the dish. Then lower the oven temperature to 350° and continue cooking uncovered for 1 hour.


7 - Coat the lamb once during the cooking with the honey mixture, emphasizing the hollow parts and turning once. (Add a trickle of water if necessary).


Voila, Bon Appetit!



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