4 Reviews

We liked this. The flavour was goood.. DH and I both agreed that even more root ginger would have been nicer, my real problem was that I somehow tore a little hole in my foil (that I didn't notice) and the leaked glaze really caused havoc in the pan, as the sugar and honey burnt rather easily and that mix bubbled back onto the chops leaving a very brown coating indeed. The result was definiately edible but I will learn from my mistake and double foil line the pan next time, or be more careful, or both LOL. Our chops were also very thin indeed so needed less time to cook, so do watch the cooking time. Because of my own error I would like to make this recipe again before giving a star rating, and I will update the review accordingly then. I do have a photo but feel that it might not be representitive of the dish as it's meant to be, so will update that later too. Thanks!

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kiwidutch July 07, 2007

Wonderful! I used large lamb shanks and the latter times listed were spot on to give perfectly tender meat with a nice golden crust. The combination of mint and honey sounds a little unusual but works reall well.

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Peter J July 28, 2012

Thank you for this recipe. I am aware of how long ago it was posted, I came across by a web search. The process of the recipe and results were fab. Do not change it!! As the other post states - just white bones left!!!

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dmonahan75 January 23, 2011

On Saturday 29th Dec 2008 I cooked this dish for 8 friends. They were rather large ham shanks but I followed the recipe exactly. The cooking juices I thickened with corn flour then strained to serve with the shanks and veggies. Following the meal it looked like a graveyard of clean white bones. DELICIOUS.

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b.worboys December 22, 2008
Minted Lamb Shanks