Herby Greek Lamb Knuckles

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There was an unexpected pleasure in making this herby greek lamb knuckle dish. It tasted outrageously delicious for the amount of effort that went into making it. Chopping up a few vegetables and layering them in a baking dish topped with wine and herby butter couldn’t be more simple. The oven and time does the rest while you go off to read a book, listen to music or tinker in the garden.

When it comes to serving, add a few cooked potatoes to mop up all those delicious juices. I used Abby potatoes and they were perfect for the job, with a creamy texture that hold their shape well too. Sprinkle with the olives, fresh tomatoes, a wedge of lemon and mint and serve with tzatziki and humus and chunks of fresh bread. I guarantee you will have the most delighted guests going back for more.

Greek Lamb Knuckles

Ingredients

Herby Greek lamb knuckles

  • 3 tbls olive oil
  • 1.6 kg lamb knuckles
  • 1 onion chopped
  • 2 carrots diced
  • 1 leek finely chopped
  • 3 garlic cloves chopped
  • 250 ml white wine
  • 700 g Abbey potatoes par boiled and sliced into rustic slices. Skin on or off your choice

Herby butter

  • 60 g unsalted butter
  • A few glugs of avocado oil
  • 2 garlic cloves smashed
  • Handful of herbs of choice- I used sage, flat leaf parsley, thyme, mint
  • Pinch salt and few cracks of pepper

Topping

  • 20-30 kalamata olives chopped roughly
  • 2 Roma tomatoes chopped
  • 6 sprigs mint leaves chopped

Instructions

  • Preheat oven to 170ºC

Herby Butter

  • Blitz in blender
    60 g unsalted butter, A few glugs of avocado oil, 2 garlic cloves smashed, Handful of herbs of choice- I used sage, flat leaf parsley, thyme, mint, Pinch salt and few cracks of pepper

Lamb Knuckles

  • Season and Seal the lamb in hot oil
    3 tbls olive oil, 1.6 kg lamb knuckles
  • In a baking dish line with an extra large sheet of baking paper with extra overhanging on the sides which will be used to cover the lamb once all the ingredients are added
  • Layer the base of the paper with onion, carrots, garlic, leeks, season with salt and pepper
    1 onion chopped, 2 carrots diced, 1 leek finely chopped, 3 garlic cloves chopped
  • Place the seared lamb knuckles on top of the vegetables, pour in the wine and spread the herby butter on top of the lamb. Cover the lamb with the overhanging baking paper, tucking in the sides to gently seal it.
    250 ml white wine
  • Bake in preheated over at 170°C (not fan assisted ) for 2 hours 20min.
  • Add the cooked potatoes dunking them into the sauce. Leave to rest for an hour.  Place back into oven to heat through when ready to serve sprinkle with chopped, olives, tomatoes and mint
    700 g Abbey potatoes par boiled and sliced into rustic slices. Skin on or off your choice, 20-30 kalamata olives chopped roughly, 2 Roma tomatoes chopped, 6 sprigs mint leaves chopped
  • I made tzatziki and salad while the lamb was reheating. Serve with humus, chunky bread and Chardonnay

Notes

 
 
 

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