Lamb Shank with Rosemary & Mint Sauce

Ingredients

• Cuisine Solutions Lamb Shank with Rosemary & Mint Sauce
• 6 soft potato rolls
• 1 medium cucumber, peeled and thinly sliced
• 6 oz. plain yogurt
• 1 tablespoon chopped mint
• Pita chips

Preparation

Reheat 2 lamb shanks in the microwave or the oven and remove the meat from the bones. Discard the bones, as well as any fat, and shred the meat. Place the sauce in a pot and reduce 2/3 until slightly thickened. Set aside. Using 6 soft potato rolls, cut in half and place onto a baking sheet. Peel and slice a medium cucumber thinly. Mix all the shredded meat with the sauce and keep warm. Combine 6 oz. plain yogurt with 1 tablespoon chopped mint and spread onto the potato rolls. Spoon 3 oz. of lamb shank meat and sauce into each slider. Top each sandwich with thin slices of cucumber. Fold them closed and serve with pita chips.

(Serves 6)

Ingredients

• Cuisine Solutions Lamb Shank with Rosemary & Mint Sauce
• 
1 cup water
• 
1 cup couscous
• 
1 teaspoon salt

• 1 tablespoon olive oil

• 20 pre-baked tart or phyllo shells
• 
Mint for garnish


Preparation

Bring to boil 1 cup of water with 1 teaspoon salt and 1 tablespoon olive oil. Pour the hot water over 1 cup of couscous and cover with plastic film to cook, then set aside. Reheat the two lamb shanks in the oven or microwave and remove the meat from the bones. Discard the bones, as well as any fat, and shred the meat. Using 20 pre-baked tart shells or phyllo shells, place about 2 teaspoons of the cous cous into the shell tartlette, along with enough lamb and sauce to fill the remainder of the shell. Garnish each with a tiny sprig of mint.

(Makes 20 bite-size appetizers)

Convection Oven: 55 minutes at 350°F
Microwave Oven: 12 minutes (1100 watts)
Combi Oven: 70 minutes at 140°F / 20 minutes at 200°

Convection Oven: 30 minutes at 350°F
Microwave Oven: 7 minutes (1100 watts)
Combi Oven: 50 minutes at 140°F / 15 minutes at 200°F