FRIJE

Instructions

• 1.   Preheat the oven to 185 °C (365 °F). Place the lamb shanks in a dish. Make incisions in them and insert the peeled garlic cloves. Rub the meat with Cajun spices and chipotle chili. Add the diced butter and chopped thyme. Roast for 2 hours.
• 2.   Cook the lentils according to the instructions on the packaging, with the bouillon cube. Drain them and let them cool.
• 3.   Cut the cherry tomatoes in half and blend them in a food processor with the garlic clove and 7.5 cl (2.5 fl oz) of olive oil. Cut the mango flesh into very small cubes. Mix them in a bowl with half of the chopped coriander, the lentils, the tomato vinaigrette, the grated lemon zest, and its juice. Season with salt and add a pinch of Espelette pepper. Cover and let it rest in the fridge.
• 4.   Remove the leaves from the pak choi and cut the stalks in half lengthwise. Sauté everything for 1 minute in a small casserole dish with 3 tablespoons of olive oil. Cover and let it sweat for 10 minutes over low heat.
• 5.   Remove the meat from the lamb shanks and shred it, mixing it with the crushed garlic cloves. Add the honey and soy sauce. Adjust the seasoning.
• 6.   Fill the tacos with the pak choi, meat, and a little salsa. Sprinkle with finely chopped chili and coriander. Serve the remaining salsa on the side.

Notes & Suggestions

• Per 100 g (3.5 oz): Energy: 163 kcal - Fat: 9.5 g - Carbohydrates: 9.3 g - Fiber: 2.2 g - Protein: 8.8 g

Nutritional information *

Reference

• www.delhaize.be/fr/recettes/recetteDetails/Tacos-a-l-effiloche-d-agneau-et-salsa-aux-lentilles-mangue-et-paksoi/r/R00062006