This grilled lamb shank is packed with flavor, lots of delicious crust and crispy garlic chunks. This recipe is easy to make and enough to satisfy large groups. It’s sure to be a hit!
Just in time for spring, this traditional cut of meat is more than enough to feed a crowd.
It’s marinated for a few hours in a garlic-herb paste and topped with butterflies for a boneless leg of lamb that will satisfy any meat lover.
My big advice would be to disregard which of your guests prefer Rare and Were Well Done. If the answer is more or less the same, you can cook everything at once. If you have different preferences, I recommend cutting the lamb into different pieces and cooking each one differently depending on who wants what.
If you want something tougher or leaner, try creating the lamb versus the goat meat.
Goat has less fat than lamb, making it tougher and tougher.
At what temperature to roast leg of lamb
For best results, set your grill to medium heat, around 350°F to 450°F. Combine this with indirect grilling or 2-zone cooking and you should be very good at cooking your lamb to an ideal internal temperature of 130°F. At this point you should be cooking medium rare and wonderfully juicy and tender.
Boneless or Boneless?
There is no doubt that bone-in meat looks beautiful. The fact that the meat remains intact during cooking and serving is great to see. The problem may be how difficult it is for you to carve. Carving a cooked bone-in is not easy, and if time is a factor, you may prefer to roast and serve boneless lamb.
Should I marinate the lamb?
Lamb is a naturally tender cut of meat that does not need to be marinated. Since marinades can break down meat fibers, they can actually cause problems by ruining the meat’s structure and making it harder to chew.
It is recommended to marinate it just a few hours before cooking. In this recipe he uses a light solution of herbs and spices to give him some flavor. Make sure you don’t overdo it and don’t leave it overnight.