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Instructions
Prepare The Marinade
In a bowl (or storage bag), add your extra virgin olive oil, lemon juice, rosemary, thyme, basil, parsley, mint, pepper, salt, and the optional cayenne pepper.
Stir until the spices are well combined.
Place your lamb shanks into the bowl (or bag) with the marinade, ensuring that all sides are covered.
Refrigerate for at least 1 hour (or overnight) before grilling.
Cook The Lamb Shanks
When ready, preheat your grill to medium heat (325°-375°F / 163°-191°C) and lightly oil the grates.
Once hot, remove the lamb shanks from the marinade and place them onto the grill. Cook them until the outside has browned and the internal temperature is 125°F (52°C), about 30 minutes per side.
Remove the lamb from the grill and allow it to rest for 5 minutes before serving.
Notes
If you prefer to have your lamb cooked more well-done, leave it on the grill longer (about 30 minutes per extra degree of doneness). For more information, take a look at my guide to lamb cooking doneness.
Make sure to discard any excess marinade after your remove your lamb.
A meat thermometer is the best way to ensure that your lamb is properly cooked.
To store: Keep any leftovers stored in the fridge for up to 4 days.
To reheat: You can reheat these lamb shanks in the oven at 350°F (175°C).