Description
Delicious grilled leg of lamb in a wonderful herb marinade.
Ingredients
- 1 (4 pound) lamb shank
- 3 tablespoons olive oil
- 1 teaspoon dried rosemary
- ¼ teaspoon ground thyme
- ¼ teaspoon dried basil
- ¼ teaspoon dried parsley
- ½ teaspoon dried mint
- 2 tablespoons ground black pepper
- 1 pinch salt to taste
- 1 pinch cayenne pepper, or to taste (Optional)
- ¼ cup lemon juice
- 3 tablespoons honey
Instructions
- Cut slits into lamb shank in a criss-cross pattern about 1 inch apart and 1/2 inch deep; place into a shallow dish.
- 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.
- Preheat grill for medium heat and lightly oil the grate.
- Stir lemon juice and honey together in a small bowl until smooth.
- 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).
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 2 hrs 15 mins
Servings: 6