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1
Place all ingredients except olive oil and salt in a large bowl. -
2
Rub the lamb shank thoroughly with the marinade until well coated. You can even push some herbs and garlic into any cracks and crevices. -
3
Place the lamb in a plastic bag and marinate in the refrigerator overnight, or at least 6 hours. -
4
Take the lamb out of the refrigerator and let it sit for 45 minutes until it comes to room temperature. -
5
Remove the lamb from the marinade and place on a rack in a large roasting pan. Drizzle with olive oil and season very generously with salt. Keep the fattest side up. -
6
Preheat the oven to 230C. -
7
Bake in a hot oven for 15 minutes, starting to brown the surface. -
8
Then reduce the oven to 150C F and roast for about 10 minutes per pound (for a 5-6 pound leg, it will take about Hour). -
9
The best way to check the doneness of lamb is to use a digital meat thermometer. When the internal temperature reachesRemove the lamb at 60C Fahrenheit, this will give you a nice pink and juicy roast. Let the lamb rest for at least 20 minutes before slicing. It’s best to cut it thinly and follow the grain of the meat.