Herby Greek Lamb Knuckles

Ingredients

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

Instructions

1. 1

   Preheat oven to 170ºC

2. 2

   --- Herby Butter ---

3. 3

   Blitz in blender

4. 4

   --- Lamb Knuckles ---

5. 5

   Season and Seal the lamb in hot oil

6. 6

   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

7. 7

   Layer the base of the paper with onion, carrots, garlic, leeks, season with salt and pepper

8. 8

   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.

9. 9

   Bake in preheated over at 170°C (not fan assisted ) for 2 hours 20min.

10. 10

    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

11. 11

    I made tzatziki and salad while the lamb was reheating. Serve with humus, chunky bread and Chardonnay