Name: Lamb Shank
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Lamb shank - 1 (4 pound); Olive oil - 3 tablespoons; Dried rosemary - 1 teaspoon; Ground thyme - ¼ teaspoon; Dried basil - ¼ teaspoon; Dried parsley - ¼ teaspoon; Dried mint - ½ teaspoon; Ground black pepper - 2 tablespoons; Salt to taste - 1 pinch; Cayenne pepper, or to taste (Optional) - 1 pinch; Lemon juice - ¼ cup; Honey - 3 tablespoons

Ingredients for - Lamb Shank

1. Lamb shank 1 (4 pound)

2. Olive oil 3 tablespoons

3. Dried rosemary 1 teaspoon

4. Ground thyme ¼ teaspoon

5. Dried basil ¼ teaspoon

6. Dried parsley ¼ teaspoon

7. Dried mint ½ teaspoon

8. Ground black pepper 2 tablespoons

9. Salt to taste 1 pinch

10. Cayenne pepper, or to taste (Optional) 1 pinch

11. Lemon juice ¼ cup

12. Honey 3 tablespoons

How to cook deliciously - Lamb Shank

1 . Stage

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

2 . Stage

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.

3 . Stage

Preheat grill for medium heat and lightly oil the grate.

4 . Stage

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

5 . Stage

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).