Mary Sawyer was a young girl who lived in Massachusetts in the early 1800s. There was nothing particularly striking about her except that one day, at the suggestion of her brother, she took her pet lamb to school. A commotion naturally ensued, which ended up with the teacher writing a poem about it, which in turn became a very popular nursery rhyme. A statue representing Mary’s Little Lamb stands in the town center of Sterling, Massachusettes and till today mere tots know about her and can sing to her tune. Yes, Mary’s lamb is probably the most popular lamb in the world, except perhaps for Dolly. Surely you got the gist by now. It’s lamb talk today. Or perhaps we could say lamb fodder. Lamb has long been a staple of the Maltese kitchen and chef Mark Triganza has laid out a delicious dish of lamb shanks. |
||
Ingredients:
Serves 4 Preparation time: 15 min Cooking time: 50 min |
||
Method: Prepare the mashed potato and put aside. Heat some oil in a pan. Place the lamb shanks in the pan. Add a rosemary twig. Leave on heat till lamb is sealed. In a separate dish, place the sliced onions, carrots, marrows and aubergines. Remove lamb from pan and place in dish with the vegetables. Add mint sauce to the remaining sauce in the pan and leave to simmer for a few minutes, also adding two glass of white wine. Pour over the lamb and vegetables. Place dish in oven at 180C for 50 min. Serve over a bed of mashed potatoes. |