Hickory Smoked Barbecue Lamb Shanks
These BBQ lamb shanks are flavorful and have a nicely browned, crunchy crust!
Ingredients
Seasoning Paste
1 1/2 tablespoons salt
1 tablespoon paprika
3 3/4 teaspoons black pepper
2 1/4 teaspoons garlic powder
3/4 teaspoon dried thyme
3/4 teaspoon dried rosemary
3/4 teaspoon dried oregano
3/4 teaspoon ground ginger
3 tablespoons extra-virgin olive oil
2 tablespoons soy sauce
2 tablespoons Dijon mustard
1 tablespoon fresh lemon juice
4 lamb shanks
Preparation
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.
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.
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.
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