Easter Lunch Ideas: Grilled Lamb Shanks (+More Tasty Recipes For Easter!)

🧂 Ingredients

• 2 tablespoon olive oil

  (extra virgin)
• 2 tablespoon lemon juice
• 1 teaspoon dried rosemary
• 1 teaspoon ground black pepper
• ½ teaspoon dried mint
• ¼ teaspoon dried thyme
• ¼ teaspoon dried basil
• ¼ teaspoon dried parsley
• 1 pinch salt

  (to taste)
• 1 pinch cayenne pepper

  (optional, to taste)
• 4 lb lamb shanks

Instructions

• 1 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.
• 2 Stir until the spices are well combined.
• 3 Place your lamb shanks into the bowl (or bag) with the marinade, ensuring that
  all sides are covered.
• 4 Refrigerate for at least 1 hour (or overnight) before grilling.
• 5 When ready, preheat your grill to medium heat (325°-375°F / 163°-191°C) and
  lightly oil the grates.
• 6 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.
• 7 Remove the lamb from the grill and allow it to rest for 5 minutes before
  serving.

Nutrition Info