Ingredients for 2 people
For the lamb:
1-2 lamb hammers (approx. 450 g each)
2 tbsp olive oil
2 cloves garlic, finely chopped
1 sprig rosemary, finely chopped
Salt and pepper
For the mashed potatoes:
500 g floury potatoes
100 ml milk
100 g green asparagus
30 g butter
Salt, pepper, nutmeg
For the arugula-mint pesto:
50 g fresh arugula
10 g fresh mint
30 g chopped onion
50 g grated Parmesan cheese
100 ml olive oil
Salt and pepper
Preparation:
Prepare the lamb: Rub the lamb hammers with olive oil, garlic, rosemary, salt, and pepper. Marinate for at least 30 minutes, or longer in the refrigerator.
Grill the lamb: Preheat the oven to 200°C (390°F). Place the lamb in an ovenproof dish and grill for approximately 1.5–2 hours, until nicely browned on the outside and pink inside (internal temperature approximately 60–65°C/140–150°F). Let it rest for 5–10 minutes.
Prepare the mashed potatoes: Peel the potatoes, cut them into evenly sized pieces, and boil them in salted water until tender (approximately 20 minutes). Drain and let them steam dry. Mash with a potato masher, then stir in the milk and butter. Season with salt, pepper, and freshly grated nutmeg. Finally, add the sliced asparagus and let it cook briefly.
Prepare the pesto: Roughly chop the arugula, mint, onion, and Parmesan cheese. Gradually add the olive oil. Season with salt and pepper.
When serving, add a generous splash of gravy and enjoy.
Nice to Know: Lamb is one of the oldest types of meat known to humankind. Sheep were domesticated in the Near East over 10,000 years ago. Because they provided milk, wool, and meat, they were perfect farm animals.
Culinary role in the past: Ancient times (Greeks, Romans): Lamb was both a sacrificial offering and a festive meal. At religious festivals, an animal was sacrificed and then eaten together. This was not just food, but a social event. It was seasoned with herbs, garlic, vinegar, and honey.
Middle ages in Europe: Lamb was particularly important in spring because young animals were available then. After Lent, lamb was often the first "real" meat to reappear on the table. The shank (from the leg, i.e., the lower leg) was not considered a delicacy for a long time. It contains a lot of connective tissue, tendons, and bones. In the past, this meant work in the kitchen.
Historical background: Peasant and working-class cuisine: The whole animal was used. Prime cuts went to the wealthy, while pork knuckle remained with the common people.
Long cooking made it tender → the perfect base for stews, broths, and braised dishes.
Technology shapes flavor: It wasn't until the 18th and 19th centuries, with improved ovens and roasting techniques, that the crispy roasted pork knuckle became popular, especially in southern Germany and Austria.
Pub culture: With beer culture and urban taverns, pork knuckle became a hearty classic: high in calories, inexpensive, and filling. What was once a "leftover" became a cult dish.
