Oven Milk Lamb Shank: The Ultimate Recipe
Indulge in this delectable Oven Milk Lamb Shank recipe, infused with authentic Spanish flavors and tender Segovian lamb patties, ideally from the renowned Churra breed. Elevate your dining experience with this succulent dish!
1. Ingredients:
– 2 or 3 Segovian lamb patties (preferably milk lamb)
– A drizzle of premium extra virgin olive oil
– 4 or 5 cloves of garlic
– Two bay leaves
– Several sprigs of fresh thyme
– Salt and pepper to taste
– Handful of potatoes, peeled and sliced
2. Preparation: Baked Milk Lamb Shank
Begin by preheating your oven to 200°C (392°F) for optimal results.
In an oven-safe dish, arrange the lamb chops and generously coat them with extra virgin olive oil.
Sprinkle bay leaves and thyme over the lamb, enhancing its aroma and flavor profile.
Crush the garlic cloves and scatter them around the lamb, leaving the skins intact for added depth of flavor.
Add the sliced potatoes to the dish, drizzling them with extra virgin olive oil and seasoning with salt and pepper to taste.
Place a container of water in the oven to create steam, ensuring the lamb remains moist and tender during the cooking process.
Bake the lamb at 180°C (356°F) for approximately 1.5 hours, then increase the temperature to 200°C (392°F) until the exterior is golden brown and crispy.
Serve immediately and relish in the exquisite taste of this traditional Spanish delicacy, perfect for any occasion.
Experience the culinary heritage of Spain with every bite of this mouthwatering Lechal Lamb Palette, bursting with unparalleled flavor and tenderness.
