Lamb Shank

Rating: 4.25 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Delicious grilled leg of lamb in a wonderful herb marinade.

By slowcooker

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Recipe Summary

prep:
15 mins
cook:
1 hr
additional:
1 hr
total:
2 hrs 15 mins
Servings:
6
Yield:
6 servings
Nutrition Info
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Marinade:
Basting Sauce:

Directions

  • Cut slits into lamb shank in a criss-cross pattern about 1 inch apart and 1/2 inch deep; place into a shallow dish.

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  • 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).

Cook's Note:

Add a half hour more cooking time for each degree of doneness you desire (i.e. another half hour for medium rare, an additional hour for medium, etc.)

Nutrition Facts

Per Serving:
342 calories; protein 36.3g 73% DV; carbohydrates 11.2g 4% DV; fat 16.5g 25% DV; cholesterol 109.8mg 37% DV; sodium 93.3mg 4% DV. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Lisa
Rating: 5 stars
04/12/2020
I roasted instead of grill and just basted with honey Read More

Most helpful critical review

Mary Murphy
Rating: 3 stars
04/02/2018
Leg of lamb not lamb shank. Title and ingredients are mistaken this is a recipe for leg of lamb no shank. You'll never find a 4 lb. lamb shank. And if you did it would be more bone than meat. You'll notice the quote under the title of this recipe does say "Delicious grilled leg of lamb..". Also the timing doesn't add up on this recipe 15 min prep plus 1hr cook is not 2h 15min. A lamb leg should be grilled for 20 min per lb to achieve medium doneness. So there are some grave mistakes with this recipe that could lead you to spend a lot of money on meat that just won't work but the seasoning mix is excellent! Allrecipes should better police submissions to prevent misleading ones like this. Read More
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Mary Murphy
Rating: 3 stars
04/02/2018
Leg of lamb not lamb shank. Title and ingredients are mistaken this is a recipe for leg of lamb no shank. You'll never find a 4 lb. lamb shank. And if you did it would be more bone than meat. You'll notice the quote under the title of this recipe does say "Delicious grilled leg of lamb..". Also the timing doesn't add up on this recipe 15 min prep plus 1hr cook is not 2h 15min. A lamb leg should be grilled for 20 min per lb to achieve medium doneness. So there are some grave mistakes with this recipe that could lead you to spend a lot of money on meat that just won't work but the seasoning mix is excellent! Allrecipes should better police submissions to prevent misleading ones like this. Read More
Lisa
Rating: 5 stars
04/12/2020
I roasted instead of grill and just basted with honey Read More
Jan Mowbray
Rating: 4 stars
11/26/2017
I'm giving this recipe 4 stars mainly because it's mis-named. It's not a recipe for lamb shank it's a recipe for leg of lamb. I followed the recipe as far as marinating it and the basting sauce. I de-boned and butterflied the leg browned it on the stove then finished it off in the oven where it took only a half an hour at 400F to be perfectly cooked. I added a little flour to the pan drippings and it made a lovely gravy. The gravy is bit on the sweet side but works really well with the meat. I will use this recipe again. I really enjoyed the results. Read More
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