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Lamb Shank

4

135 min

Lamb Shank

Lamb Shank Photo 1

Time

135 min

Serving

6 persons

Calories

342

Rating

4.00★ (5)

Cuisine

Author: Victoria Buriak
Delicious grilled leg of lamb in a wonderful herb marinade.

Ingredients

  • lamb shank: 1 piece (4 pound)
  • olive oil: 3 Tbsp
  • rosemary: 1 tsp (dried)
  • ground thyme: 0.25 tsp
  • basil: 0.25 tsp (dried)
  • parsley: 0.25 tsp (dried)
  • mint: 0.5 tsp (dried)
  • ground black pepper: 2 Tbsp
  • pinch salt: 1 piece (to taste)
  • pinch cayenne pepper: 1 piece (to taste, optional)
  • lemon juice: 0.25 cup
  • honey: 3 Tbsp

Metric Conversion

Stages of cooking

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  1. Cut slits into lamb shank in a criss-cross pattern about 1 inch apart and 1/2 inch deep; place into a shallow dish.
    Lamb Shank Photo 2
  2. Whisk olive oil, rosemary, thyme, basil, parsley, mint, black pepper, salt, and cayenne pepper together in a bowl; brush evenly over the lamb shank. Refrigerate lamb at least 1 hour.
    Lamb Shank Photo 3
  3. Preheat grill for medium heat and lightly oil the grate.
    Lamb Shank Photo 4
  4. Stir lemon juice and honey together in a small bowl until smooth.
    Lamb Shank Photo 5
  5. Cook lamb shank on preheated grill, basting every 15 minutes with the lemon juice mixture, until browned on the outside and red in the center, about 30 minutes per side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C).
    Lamb Shank Photo 6

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