The essence of barbecue is taking the cheapest cuts of meat and turning them into succulent dishes by cooking them at a lower temperature. Take lamb, for example. The very desirable leg portion of lamb can be purchased in most supermarkets at a premium price. The less meaty shank portion costs much less and will still draw raves at the dinner table. Lamb shanks, cut from the lower portion of the leg, are sold bone-in, in about one-pound portions. Allow one shank per person.
Recipe information
Yield
serves 4
Ingredients
Seasoning Paste
Preparation
Step 1
In a food processor, combine the salt, paprika, black pepper, garlic powder, thyme, rosemary, oregano, and ginger. Pulse until the herbs are lightly ground. Add the olive oil, soy sauce, Dijon mustard, and lemon juice and blend until the mixture forms a paste.
Step 2
Hand trim any silver membrane or silver skin from the lamb shanks. Coat the shanks with the seasoning paste, place in a plastic storage bag, and refrigerate for 12 hours.
Step 3
Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. When the cooker reaches 250°F, place the lamb shanks on the void section of the grill. Cook for 1 hour and 15 minutes, or until the internal temperature of the lamb reaches 125°F for rare, 135°F for medium-rare, or 145°F for medium. Let the lamb rest for at least 15 minutes before serving.
Cooking Method
Step 4
Indirect heat
Suggested Wood
Step 5
Hickory, Pecan, Oak
