Lamb Shank
This recipe makes a delicious grilled leg of lamb in a wonderful herb marinade.
Place the lamb shank into a shallow dish and slit it into a crisscross pattern that is about 1 inch apart and 1/2 inch deep.
Brush the lamb shank with a mixture of olive oil, rosemary, thyme, basil, parsley, mint, black pepper, salt, and cayenne pepper.
Lamb should be chilled for at least an hour.
Lightly oil the grill grate and preheat the grill to medium heat.
In a small bowl, combine honey and lemon juice and stir until well combined.
Cook lamb shank on a preheated grill, basting with the lemon juice mixture every 15 minutes, for about 30 minutes per side, or until it is browned on the outside and red in the centre.
The internal temperature should register 125 degrees Fahrenheit on an instant-read thermometer (52 degrees C)