Mint Pesto

1 cup mint leaves
1/2 cup of parsley leaves
2 cloves of garlic
1/2 cup of pine nuts, toasted
3 tb sp Parmesan cheese, grated
3 tb sp percorino cheese, grated
1/3 cup olive oil
4 (450) lamb shanks, boned
salt and pepper

Ingredients

500g potatoes,sliced thinly
salt and freshly ground pepper
1 clove of garlic, crushed
1tsp nutmeg
1tbsp all purpose flower
1/3 Parmesan cheese,grated
1 cup heavy cream
2tbsp Parmesan cheese, grated
salt and pepper

Method

Preheat oven to 350F/180C
Lightly butter an oven proof dish and arrange the potatoes
slices in overlapping rows in the dish, season with salt and pepper
garlic and nutmeg in between layer.

Mix the flour and parmesan cheese into the cream and pour over the potatoes sprinkle with extra parmesan cheese and bake in oven
for 40/45 minutes or until potatoes are cooked.

To make the pesto, place the mint, parsley, garlic, pine nuts and
cheeses in the bowl of a food processor until finely chopped
Add the olive oil in a steady stream with the processor running
Season with salt and pepper set aside.

Preheat broiler pan or grill and grease lightly with a little oil
Season lamb with extra salt and pepper to taste.

Broil lamb on both sides for approximately 5-10 minutes or until
done to your liking.

Serve the lamb, sliced diagonally on a bed of creamy potatoes
with the mint pesto.

Serves: 4 - 6