Grilled Lamb Shank
Grilled lamb shank is a recipe with fresh ingredients from the lamb category. Try this and other recipes from Spoonsparrow!
Ingredients
- 5 cloves garlic
- 1 bunch rosemary
- 1 bunch thyme
- 2 Bay leaves
- 2 Organic lemons
- 100 ml vegetable oil
- 1 lamb shank (approx. 1.4-1.8 kg)
- 4 tbsp olive oil
- Salt
- Pepper
Instructions
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1.
Peel and roughly chop the garlic. Wash and dry the rosemary and thyme, shake off excess moisture. Strip the herbs from their stems and finely chop them. Wash the lemons, grate the zest, then squeeze out the juice. Combine the garlic with the herbs, lemon zest, lemon juice, bay leaves, and oil. Rub this mixture all over the lamb shank and place it in a plastic bag to marinate in the refrigerator for 24 hours.
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2.
Preheat the oven to 200°C (400°F).
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3.
Remove the lamb shank from the bag and place it on a baking sheet lined with parchment paper. Season the shank generously with salt and pepper, then roast for about 30 minutes until the skin turns golden brown.
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4.
Drizzle the remaining oil over the shank, reduce the oven temperature to 140°C (285°F), and continue roasting for an additional 50-60 minutes, covering with foil or parchment if needed. Insert a skewer into the meat; when the juices run clear it is done, otherwise roast another 5-10 minutes. Remove the shank from the oven and let it rest covered for 10 minutes. Slice the meat across the grain away from the bone and serve.
