Lamb Shank

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slowcooker 0

"Delicious grilled leg of lamb in a wonderful herb marinade."
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2 h 15 m servings 342 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 342 kcal
  • 17%
  • Fat:
  • 16.5 g
  • 25%
  • Carbs:
  • 11.2g
  • 4%
  • Protein:
  • 36.3 g
  • 73%
  • Cholesterol:
  • 110 mg
  • 37%
  • Sodium:
  • 158 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. 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. 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. Preheat grill for medium heat and lightly oil the grate.
  4. Stir lemon juice and honey together in a small bowl until smooth.
  5. 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.)



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