Krk Lamb Knuckle

Krčka janjeća koljenica

Krk Lamb Knuckle

For 4 persons: 4 lamb knuckles, mustard seeds, salt, pepper, rosemary, olive oil, bay leaf, red wine

Incise skin in 1 x 1 cm squares and season with salt, pepper and ground mustard seeds. For best results, leave to marinate for 24 hours.

Heat the oven at 150- 160 °C. Spread olive oil over the knuckles. Pour 1 cm of water in the roasting tin and place a couple of rosemary twigs and bay leaf in it. Turn knuckle every 30- 40 minutes, to brown on all sides. If necessary, add more water during roasting.

It takes up to 4 hours to complete the roasting, depending on the size of knuckles. Raise temperature to 175 °C for the last 15 minutes so that the skin becomes crispy.

Sieve the gravy, add red wine, season some more if necessary and reduce it.

Choose a side dish; traditionally, knuckles are served with baked new potatoes and tomato salad.