Marinated Lamb Shank

Mix parsley, basil and thyme leaves with balsamic vinegar, olive oil, mustard and freshly ground pepper.

Remove any fat from the lamb rump and brush with the marinade. Cover and let marinate in the refrigerator for four hours.

Before grilling, season the rumps lightly with salt. Meanwhile, roast at a sufficient distance from the embers for thirty to thirty-five minutes, turning a few times to the other side. Leave to rest wrapped in foil for five to ten minutes before slicing.

As a side dish, bring to the table baked potatoes with sour cream sauce (made with crème fraîche or sour salt, pepper, half cream, a little olive oil, perhaps a few drops of juice from a lemon and a little crushed garlic).

Lamb rump – The lamb rump comes from the gigotstueck. The meat is tender and lean, and its flavor reflects, like no other meat, the type of pasture and climate in which the animal was raised. In any case, lamb requires intense seasoning and “strong” preparation such as roasting or braising in the stove or on the broiler. You the meat after the preparation still ten to fifteen min in an aluminum foil rest, so that the juice can distribute itself one more time in the whole piece evenly, so it can be cut up just as better. If you don’t find a rump, choose lamb saddle, whose preparation is a little bit faster, because the meat is still a little bit more tender.

Tip: Always use aromatic spices to the

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