For a richer flavor, add 2 cloves of minced garlic to the herb marinade. If you don't have a grill, you can roast the lamb shank in a preheated oven at 325 degrees F (165 degrees C) for approximately 2-2.5 hours, or until tender. Serve with roasted vegetables or a fresh salad for a complete and balanced meal.
Lamb Shank
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PREP TIME15 mins
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COOK TIME1 hrs
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TOTAL TIME2 hrs 15 mins
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SERVING6 People
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VIEWS18
Savor the rustic charm of grilled lamb shank, infused with a vibrant herb marinade and finished with a zesty lemon-honey glaze. A culinary journey to the heart of Mediterranean flavors!
Ingridients
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Nutrition
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Carbohydrate11 g
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Cholesterol110 mg
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Fiber1 g
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Protein36 g
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Saturated Fat5 g
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Sodium93 mg
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Sugar9 g
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Fat17 g
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Unsaturated Fat0 g
Follow The Directions
01
StepScore 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)
02
StepPrepare 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)
03
StepMarinate the lamb: Cover the dish and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to fully develop. (1 hour)
04
StepPrepare the grill: Preheat your grill to medium heat and lightly oil the grate to prevent sticking. (10 minutes)
05
StepMake the lemon-honey glaze: In a small bowl, stir together the lemon juice and honey until smooth and well combined. (2 minutes)
06
StepGrill 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)
07
StepRest 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.
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Please Rate
Elizabeth Deckow
Jun 25, 2025I roasted mine in the oven, and it turned out perfectly tender and juicy!
Jacey Halvorson
Jun 17, 2025The lemon-honey glaze is a game changer! It adds a wonderful sweetness and tanginess to the lamb.
Krista Grimes
May 19, 2025Marinating overnight is definitely worth it. The flavors are so much more intense.