Lamb shank with mint butter, yoghurt and sumac recipe
 You will need to marinate the lamb for at least six hours ahead of time, while the mint butter is made just at the last-minute. 2 tbsp smoked paprika 1 tsp ground cumin 1 tbsp dried mint 2 tsp garlic powder dash olive oil2 lamb shanks 50g/1¾oz butter, softened2 red onions, peeled and cut in half salt and freshly ground black pepper 2 tbsp smoked paprika 1 tsp ground cumin 1 tbsp dried mint 2 tsp garlic powder dash olive oil 2 lamb shanks 50g/1¾oz butter, softened 2 red onions, peeled and cut in half salt and freshly ground black pepper 100g/3½oz salted butter 1 garlic clove, crushed1 lemon, zest only1 tbsp shredded fresh mint 100g/3½oz salted butter 1 garlic clove, crushed 1 lemon, zest only 1 tbsp shredded fresh mint 3 tbsp olive oil1 Little Gem lettuce, cut into quarters1 tbsp pomegranate molasses½ pomegranate, seeds removed1 tbsp roughly chopped fresh mint 3 tbsp olive oil 1 Little Gem lettuce, cut into quarters 1 tbsp pomegranate molasses ½ pomegranate, seeds removed 1 tbsp roughly chopped fresh mint 150g/5½oz Greek-style yoghurt 2 tbsp sumac 150g/5½oz Greek-style yoghurt 2 tbsp sumac Method To make the marinated and roasted lamb shank, combine the paprika, ground cumin, mint and garlic power in a small bowl. Rub the marinade all over the lamb shanks with some oil in a large roasting tray. Cover and leave to marinate for 6 hours (or overnight) in the fridge. Remove the meat from the fridge when you are ready to cook to bring it to room temperature. Preheat the oven to 200C/180C Fan/Gas 6.Spread the butter over the lamb. Place the onions underneath the lamb and roast for 1¼ hours. Leave the meat to rest in a warm place for at least 45 minutes before slicing. To make the mint butter, heat the butter in a pan to a nut-brown colour in a small pan. Add the garlic clove, lemon zest, and just before serving, the mint. Place a griddle pan over a high heat. Lightly oil the Little Gem lettuce with a tablespoon of olive oil and cook on the griddle for 2–3 minutes until charred all over. Whisk the pomegranate molasses and the remaining 2 tablespoons of olive oil in a bowl to make a dressing, season with salt and pepper, then dress the charred lettuce and pomegranate seeds. Finish the pomegranate salad with the fresh mint.To serve, spoon a generous amount of yoghurt onto two plates, dust liberally with sumac, and add some red onion petals and sliced lamb. Finally spoon over the mint butter and finish with some pomegranate salad. To make the marinated and roasted lamb shank, combine the paprika, ground cumin, mint and garlic power in a small bowl. Rub the marinade all over the lamb shanks with some oil in a large roasting tray. Cover and leave to marinate for 6 hours (or overnight) in the fridge. To make the marinated and roasted lamb shank, combine the paprika, ground cumin, mint and garlic power in a small bowl. Rub the marinade all over the lamb shanks with some oil in a large roasting tray. Cover and leave to marinate for 6 hours (or overnight) in the fridge. Remove the meat from the fridge when you are ready to cook to bring it to room temperature. Preheat the oven to 200C/180C Fan/Gas 6. Remove the meat from the fridge when you are ready to cook to bring it to room temperature. Preheat the oven to 200C/180C Fan/Gas 6. Spread the butter over the lamb. Place the onions underneath the lamb and roast for 1¼ hours. Leave the meat to rest in a warm place for at least 45 minutes before slicing. Spread the butter over the lamb. Place the onions underneath the lamb and roast for 1¼ hours. Leave the meat to rest in a warm place for at least 45 minutes before slicing. To make the mint butter, heat the butter in a pan to a nut-brown colour in a small pan. Add the garlic clove, lemon zest, and just before serving, the mint. To make the mint butter, heat the butter in a pan to a nut-brown colour in a small pan. Add the garlic clove, lemon zest, and just before serving, the mint. Place a griddle pan over a high heat. Lightly oil the Little Gem lettuce with a tablespoon of olive oil and cook on the griddle for 2–3 minutes until charred all over. Place a griddle pan over a high heat. Lightly oil the Little Gem lettuce with a tablespoon of olive oil and cook on the griddle for 2–3 minutes until charred all over. Whisk the pomegranate molasses and the remaining 2 tablespoons of olive oil in a bowl to make a dressing, season with salt and pepper, then dress the charred lettuce and pomegranate seeds. Finish the pomegranate salad with the fresh mint. Whisk the pomegranate molasses and the remaining 2 tablespoons of olive oil in a bowl to make a dressing, season with salt and pepper, then dress the charred lettuce and pomegranate seeds. Finish the pomegranate salad with the fresh mint. To serve, spoon a generous amount of yoghurt onto two plates, dust liberally with sumac, and add some red onion petals and sliced lamb. Finally spoon over the mint butter and finish with some pomegranate salad. To serve, spoon a generous amount of yoghurt onto two plates, dust liberally with sumac, and add some red onion petals and sliced lamb. Finally spoon over the mint butter and finish with some pomegranate salad.