Lamb Shank

Recipe View Score the lamb shank: Using a sharp knife, create a criss-cross pattern on the surface of the lamb shank, about 1 inch apart and 1/2 inch deep. Place in a shallow dish. (5 minutes)

Recipe View Prepare the herb marinade: In a bowl, whisk together the olive oil, rosemary, thyme, basil, parsley, mint, black pepper, salt, and cayenne pepper. Generously brush the marinade all over the lamb shank, ensuring it penetrates the scored areas. (5 minutes)

Recipe View Marinate the lamb: Cover the dish and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to fully develop. (1 hour)

Recipe View Prepare the grill: Preheat your grill to medium heat and lightly oil the grate to prevent sticking. (10 minutes)

Recipe View Make the lemon-honey glaze: In a small bowl, stir together the lemon juice and honey until smooth and well combined. (2 minutes)

Recipe View Grill the lamb: Place the marinated lamb shank on the preheated grill. Cook, basting every 15 minutes with the lemon-honey glaze, until the outside is beautifully browned and the center reaches your desired level of doneness. For medium-rare, aim for an internal temperature of 125 degrees F (52 degrees C), about 30 minutes per side. Use an instant-read thermometer inserted into the thickest part of the shank to check the temperature. (60 minutes)

Recipe View Rest and serve: Remove the lamb shank from the grill and let it rest for 10 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful roast. Carve and serve immediately.