This is a pretty easy recipe that only requires time and a little bit of prep work. We bought a bone-out leg shank of lamb (about a three and a half, I believe). It was our first time cooking lamb, and it turned out great. The one thing about cooking lamb is that everybody seems to do it differently, and even the correct internal temperature seems to be different from recipe to recipe. With this recipe we marinated it overnight and cooked it for about an hour and a half, letting it sit for twenty more minutes. The internal temperature ended up being just over 140F, and was cooked medium-rare. The end result, deliciousness.
