You Are Invited
I wish I could invite all the lamb lovers to my table to enjoy these mechoui lamb shanks with fries. I wish I could cook for all of you. It’s one of those larger-than-life dreams of mine. Since, alas, I can’t do that, I’m inviting each and every lamb lover to make these in their own home, and calling the rest to give lamb a chance.
The prep time for these shanks is about five minutes. Then you forget about them in the oven for about 2 1/2 hours. About 15 minutes before they’re done, you start frying the potatoes. When all is ready, you pour yourself a glass of wine, you take your plate to your favorite spot in the house, preferably somewhere with a view, and you savor, yes you savor and enjoy your meal.
Recipe for Mechoui Lamb Shanks with French Fries
For the lamb
2 lamb shanks
2 garlic cloves
12 sprigs parsley
1 tablespoon olive oil
1 tablespoon unsalted butter, softened
Zest and juice of 1 small lime or lemon
1 tablespoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon chili powder
Sea salt and freshly ground pepper
For the fries
2 medium potatoes, peeled and cut into strips
Preheat the oven to 350 degrees Fahrenheit.
In a food processor, mince the garlic, shallot and parsley. Transfer to a bowl. Add the rest of the ingredients for the shanks and stir well.
Using your hands, rub the mixture onto the shanks and place them in a rimmed baking pan. Cover with foil and bake for 2 hours. Remove the foil and bake another 30 minutes, basting the shanks with their juices a couple of times.
Heat the oil in a pan over medium heat(I like to use a saucepan for that because of its high walls). Season the potatoes with salt and fry them until golden and crispy.
Serve the shanks with a mound of fries on top.