Roast Lamb for One
by Nigella. Featured in FEASTIntroduction
I know that I am often regarded as somewhat odd for cooking entire meals just for myself, alone. I wouldn't think of apologising. On the whole I am not someone either good with her own company or with a gift for solitude, but when it comes to eating, I am all for solitary pleasures. I like the quiet tinkering about in the kitchen; I like the reward later. At its most basic, perhaps, is the quiet satisfaction of knowing one is fending for oneself, the instrument of one's own survival. And, conversely, this is why sometimes it can be good to be cooked for, to feel protected and looked after. But of the two, I choose independence, and this is the perfect supper to celebrate it.
And please read the Additional Information section at the end of the recipe before proceeding.
For US cup measures, use the toggle at the top of the ingredients list.
I know that I am often regarded as somewhat odd for cooking entire meals just for myself, alone. I wouldn't think of apologising. On the whole I am not someone either good with her own company or with a gift for solitude, but when it comes to eating, I am all for solitary pleasures. I like the quiet tinkering about in the kitchen; I like the reward later. At its most basic, perhaps, is the quiet satisfaction of knowing one is fending for oneself, the instrument of one's own survival. And, conversely, this is why sometimes it can be good to be cooked for, to feel protected and looked after. But of the two, I choose independence, and this is the perfect supper to celebrate it.
And please read the Additional Information section at the end of the recipe before proceeding.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 1
- 1 lamb shank
- 1 sprig fresh rosemary
- 1 clove garlic (bruised)
- zest and juice of ½ unwaxed lemon
- 2 tablespoons red port
- ½ teaspoon olive oil
- 1 teaspoon Maldon salt (or ½ teaspoon table salt)
- ½ teaspoon redcurrant jelly (optional)
- 1 lamb shank
- 1 sprig fresh rosemary
- 1 clove garlic (bruised)
- zest and juice of ½ unwaxed lemon
- 2 tablespoons red port
- ½ teaspoon olive oil
- 1 teaspoon sea salt flakes (or ½ teaspoon table salt)
- ½ teaspoon redcurrant jelly (optional)
Method
- Put everything except the redcurrant jelly together into a freezer bag, along with some pepper, tie securely and leave in the fridge to marinate overnight.
- Preheat the oven to gas mark 6/200°C/400ºF, and take the lamb in its package out of the fridge to come to room temperature.
- Put the lamb shank along with its marinade into a roasting tin and cook for 1-1½ hours, depending on the size of the shank. Supermarket lamb shanks are often smaller than the ones you can get from a butcher and, naturally, the time of year makes a difference too.
- Turn the shank over halfway through cooking. By the time it's done, it should look bursting with bronzedness; let stand 5-10 minutes before eating, if you can. And while it's resting, you should put the roasting tin on the stove and stir in a little water and a ½ teaspoon or so of redcurrant jelly to make a light gravy.
- Put everything except the redcurrant jelly together into a freezer bag, along with some pepper, tie securely and leave in the fridge to marinate overnight.
- Preheat the oven to gas mark 6/200°C/400ºF, and take the lamb in its package out of the fridge to come to room temperature.
- Put the lamb shank along with its marinade into a roasting tin and cook for 1-1½ hours, depending on the size of the shank. Supermarket lamb shanks are often smaller than the ones you can get from a butcher and, naturally, the time of year makes a difference too.
- Turn the shank over halfway through cooking. By the time it's done, it should look bursting with bronzedness; let stand 5-10 minutes before eating, if you can. And while it's resting, you should put the roasting tin on the stove and stir in a little water and a ½ teaspoon or so of redcurrant jelly to make a light gravy.
Additional Information
If you want potatoes, then forgo gravy later and cut up 1 largeish — 150-200g — potato (scrubbed but not peeled) into 2.5cm cubes and scatter them about the lamb as it roasts.
MAKE AHEAD / STORE:
It is not advisable to make ahead or store.
If you want potatoes, then forgo gravy later and cut up 1 largeish — 150-200g — potato (scrubbed but not peeled) into 2.5cm cubes and scatter them about the lamb as it roasts.
MAKE AHEAD / STORE:
It is not advisable to make ahead or store.
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What 3 Others have said
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Posted by Pammiepi on 28th December 2013
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Posted by helenahancart on 14th September 2013
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Posted by Cookit on 31st August 2013
Show more commentsI tried this and it was great! I generally cook for myself because I am on a special diet, and I love lamb on occasion and had only 1 lamb shank in the freezer. I was also looking for a recipe that included fresh herbs (I have Rosemary, Basil, & Parsley in the garden) & limes (I sub limes for lemons, since I have 2 lime trees). I also love to cook with Olive Oil. I sub any salt with Mrs. Dash (I have to keep salt to a bare minimum). The end result was delicious! I had it today with fresh steamed veggies and shared some with my boyfriend. He loved it too! Thanks for this recipe!
This looks great and I'll try it tomorrow. Very heartened to find it - I saw one lonely lamb shank left on the counter this afternoon, and it matched my craving; frankly I was looking for a treat for myself for Sunday and doubtful I'd find a recipe for one. Thanks so much for posting it - there are many out here who are cooking for one and who do not want to compromise on anything! I love cooking and eating, and I like to treat myself as just as valuable as any guest or family member. Cooking is great therapy as well as useful and pleasure in food always available - it'll never let you down. Independence is a marvellous thing! Thanks!
Hello Nigella, I was impressed by the opening paragraph you presented at the beginning of the search for lamb dinner for one. You mentioned the independence and also cooking for one. I too, have chosen to be ONE and I COOK MEALS. Balanced meals. I also sit at the table to eat and enjoy lovely, tasty, well prepared and cooked food without the TV. My friends think I'm weird. I was happy to read your note because it's nice to know that someone else prepares nutrition nicely for themselves even if they are just ONE. It truly counts as enrichment to an interesting life. Keep Keen Cheers, from Jenn