Lamb Shank

Delicious grilled leg of lamb in a wonderful herb marinade.

Step: 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.

Step: 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.

Step: 3

Preheat grill for medium heat and lightly oil the grate.

Step: 4

Stir lemon juice and honey together in a small bowl until smooth.

Step: 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).

Per Serving: 342 calories; protein 36.3g; carbohydrates 11.2g; fat 16.5g; cholesterol 109.8mg; sodium 93.3mg.

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Bought the right cooking tools is just as one most required as having the correct dishes menu . This includes everything from pots, pans, bowls and utensils to those core of items that are sometimes to forget, such as parchment paper and foil. goods like crunch bottles for make sure to the perfect drizzle or sprinkle items to your dish and long tweezers to arrange smaller and thinner foods are a likely for any home chef.