Title: Lamb D'azure Served with Mint Mash
Categories: Main course, Here's one , Earlier1
Yield: 4 servings

4 Lamb Shanks; (approximately
-250g
; each)
2 Aubergines
6 tb Olive Oil
2 lg Onions; (peeled and sliced)
5 Cloves Garlic; (peeled and
-halved)
1 tb Fresh Thyme
2 tb Fresh Oregano
450 g Fresh Plum Tomatoes;
-(skinned and cut in
; half)
2 tb Tomato Puree
100 g Black Olives
100 g Green Olives
200 ml Red Wine
Fresh Thyme and Oregano to
-garnish

---------------------------------MINT MASH---------------------------------
175 g Freshly Chopped Mint
50 g Butter
900 g Mashed Potatoes
4 tb Milk
Salt and Freshly Ground
-Black Pepper

1. Preheat the oven to 180ºc / 350ºf / Gas Mark 4. Put the lamb shanks into
a large bowl, cover with four tablespoons of olive oil, garlic, thyme and
oregano and season well with salt and pepper. Leave to marinade at room
temperature whilst you prepare the vegetables.

2. Cut the aubergine into chunks and place in a colander, sprinkle with
salt, place a plate on top and weigh it down with tins of food to remove
bitter juices, leave for 30 minutes. Heat the remaining 2 tablespoons of
olive oil in large frying pan, saut‚ the onion slices until brown. Put into
a large roasting tin.

3. Scrape the marinade off the lamb. Brown the lamb in the frying pan on
all sides and put into the roasting tin with the remaining marinade. Cook
in the preheated oven for 25 minutes.

4. Remove the meat from the oven and pour away any excess fat. Add the
aubergines, tomatoes, puree and olives - mix together well and season with
freshly ground black pepper and salt. Return the meat to the pan and put
the tin back in the oven for a further 1 1/2 hours or until the lamb is
tender. Spoon off excess fat.

Mint Mash

5. Mix the mint, butter and mashed potatoes together.

To Serve

6. Spoon the mint mash onto a warm serving plate and divide the lamb and
vegetables on top. Garnish with fresh herbs

Converted by MC_Buster.

NOTES : Chef:Amanda Grant

Converted by MM_Buster v2.0l.