In cookie form, sticky toffee pudding.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs 15 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (4 pound) lamb shank
- 3 tablespoons olive oil
- 1 teaspoon dried rosemary
- ¼ teaspoon ground thyme
- ¼ teaspoon dried basil
- ¼ teaspoon dried parsley
- ½ teaspoon dried mint
- 2 tablespoons ground black pepper
- 1 pinch salt to taste
- 1 pinch cayenne pepper, or to taste (Optional)
- ¼ cup lemon juice
- 3 tablespoons honey
Instructions
- Cut slits into lamb shank in a criss-cross pattern about 1 inch apart and 1/2 inch deep; place into a shallow dish.
- 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).
- Add 30 minutes of cook time for each degree of doneness you desire — so 30 more minutes for medium-rare, an hour more for medium, etc.
Nutrition Facts
| Calories | 342 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 110 mg |
| Dietary Fiber | 1 g |
| Protein | 36 g |
| Saturated Fat | 5 g |
| Sodium | 93 mg |
| Sugars | 9 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
We baked it in the oven because of the unusual cold and snow. It was so good that we will try to grill it next time.
I roasted instead of grill and just basted with honey
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.
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.