Crispy Curry Honey Lamb
Preparation 15 minutes
Cooking 1 hour 15 minutes
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!