Matt Tebbutt served up a tasty lamb shank with paprika, mint butter, garlic, yoghurt and sumac for Stacey Solomon on Saturday Kitchen.

The ingredients for the roasted lamb shank are: 2 tbsp smoked paprika , 1 tsp ground cumin , 1 tbsp dried mint , 2 tsp garlic powder , dash olive oil, 2 lamb shanks , 50g butter, softened, 2 red onions, peeled and cut in half, salt and freshly ground black pepper.

For the mint butter: 100g salted butter , 1 garlic clove, crushed, 1 lemon, zest only and 1 tbsp shredded fresh mint.

For the pomegranate salad: 3 tbsp olive oil, 1 Little Gem lettuce, cut into quarters, 1 tbsp pomegranate molasses, ½ pomegranate, seeds removed and 1 tbsp roughly chopped fresh mint.

To serve: 150g Greek-style yoghurt and 2 tbsp sumac.

See recipes by Matt in his book titled: Matt Tebbutt’s Guilty Pleasures: Your Favourite Sweet and Savoury Indulgences in 130 Easy Recipes available from Amazon now.