Discuss

Lamb shank - starter/dessert suggestions needed

  • fingerlicker on Monday, 9th January 2006

    I am having friends round on sunday and am making (for the first time) roast lamb shank. I am totally stuck on what would compliment this as a starter or dessert - one of my guests is gluten intolerant and cannot eat pears...This shouldn't be insurmountable but I would love something light and complimentary.
    Any ideas would be grovellingly received. I'm a complete amateur, so simple is good!

  • Message 2. Posted by Claireintheusa on Monday, 9th January 2006 permalink

    You need something light to start, so maybe a salad - traditional Caesar would be good

    www.deliaonline.com/...

    or parma ham and melon, or just some home made hummus and pita bread, smoked salmon or perhaps just some jumbo shrimp with a horsradish mayonnaise - delish.

    Then in terms of dessert, make a trifle, or baked apples, tirimisu, pavlova the list is endless.

  • Message 3. Posted by Claireintheusa on Monday, 9th January 2006 permalink

    Hope you're making more than one lamb shank or there won't be much to go around. Or do you mean Roast Leg of Lamb?

  • Message 4. Posted by fingerlicker on Tuesday, 10th January 2006 permalink

    Thanks for that. Don't worry...4 lamb shanks for 4 people. You were right to check though. I think that the Caesar salad is a great idea..nice and light and clean tasting. I'd like to avoid fruit in the dessert so I may try an icecream thing.

  • Message 5. Posted by madpasty on Tuesday, 10th January 2006 permalink

    I know this may sound obvious but if you do the sald don't put croutons on the one for your gluten intolerant friend.

  • Message 6. Posted by anglida on Tuesday, 10th January 2006 permalink

    Hi
    I often cook lamb (I'm in Greece) I cook it by placing salt/pepper and garlic slices on a small plate - mix together - make knife slits in meat and stuff in a slice of garlic coated with salt and pepper. I then wrap all the meat together in baking paper followed by loads of foil (no juice must leak out) I cook it at a low temperature for quite a while (if I cook a whole lamb - all night)
    In Greece we serve lamb with this sald thinly shredded lettuce (the long leafed variety) chopped spring onions ~ loads of finely chopped dill (3tbsp) mix together with salt and pour over olive oil and vinegar (just before serving)
    Along with this - tzaziki - strained greek yogurt 1 grated garlic clove 1/4 grated cucumber (small holes) water squeezed out, salt, olive oil (1tbsp) and 2 tsp vinegar - perfect tzatziki!!!

    I would finish the meal with something light and refreshing, maybe ice cream.

  • Message 7. Posted by Ruth-M on Tuesday, 10th January 2006 permalink

    Hi Anglida - that sounds really nice. I have often had lamb like that in Greece and wondered how it was done.

    I shall try that when the weather gets a bit warmer here - sounds like a nice meal to have outdoors.
    Ruth

    Hi
    I often cook lamb (I'm in Greece) I cook it by placing salt/pepper and garlic slices on a small plate - mix together - make knife slits in meat and stuff in a slice of garlic coated with salt and pepper. I then wrap all the meat together in baking paper followed by loads of foil (no juice must leak out) I cook it at a low temperature for quite a while (if I cook a whole lamb - all night)
    In Greece we serve lamb with this sald thinly shredded lettuce (the long leafed variety) chopped spring onions ~ loads of finely chopped dill (3tbsp) mix together with salt and pour over olive oil and vinegar (just before serving)
    Along with this - tzaziki - strained greek yogurt 1 grated garlic clove 1/4 grated cucumber (small holes) water squeezed out, salt, olive oil (1tbsp) and 2 tsp vinegar - perfect tzatziki!!!

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