Meat: Lamb

Lamb is one of the most widely consumed meats in Switzerland. You could say, what beef is to the US, lamb is to Switzerland.

One day, Steve was shopping at MIGROs and saw a lamb shank on "ACTION" (sale, but more of an "oh my, we've got too much meat" sale than an "oh my, this meat is 4 hours from spoiling" sale) for 5 Swiss Francs (roughly $4.) What a bargain! He brought the lamb shank home and conjured up a meal idea to complement the lamb.

On the menu:

Glaze of Salt, pepper, paprika, dill, lemon and honey. Cover pan with foil and roast for 55 minutes on 425 F. Remove foil and cook for 350 F for an additional 25 minutes.








Served with a mushroom risotto et, voila!