Lamb Shanks bbbaaaaaahhaaa

Discussion in 'Lamb' started by paulmart, Feb 9, 2014.


  1. Rub
    A LOT of garlic chopped
    A LOT of fresh rosemary chopped
    As much granulated onion as 3 fingers and my thumb could grap
    As much white pepper as 2 fingers and my thumb could grap
    As much kosher salt as 2 fingers and my thumb could grap

    ..because accuracy its tough on a sunday morning.

    Into the fridge untill smoking time..around 4 hours from now

    Anyone have sides or sauces to recommend (nothing too fat)
     
  2. Oops..these are chops, not shanks lol
     
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    A good herbed quinoa goes well with lamb.
     
  4. I hit it with smoke for 40 minutes
    then I hit it right close to the coals to finish
    mediumish because my wife doesnt like blood very much
    cant wait to do it again
     
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks great!
     
  6. YUM!!!  I love those lamb racks!    I do mine up with a paste made from EVOO, chopped fresh Rosemary, and S&P. Slather 'em good for a few hours, and onto the grill. Luckily, my wife doesn't care for them, so I have to finish it all......   BTW, that rack looks huge compared to what I've been getting, where do you source yours? 

    Sorry, no ideas about sides, as after a whole rack and a couple glasses of somethin', there's hasn't been a need!!

    Mark
     
  7. BEAUTIFUL!!!!!!!!!!!!!!!!!!!!! Happy new week! Cheers! - Leah
     
  8. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Wow! Those are some fine looking lollipops! They look absolutely perfectly cooked for my taste. I like my steaks a little more rare but lamb, for me, is best when it's just a shade under medium. As for a side item, we like to go simple. You already have Case's recommendation for a starch, so for a veggie how about sauteed squash? I usually take a Zucchini, a yellow squash, a couple sliced shallots and some sliced crimini mushrooms and saute them over high heat with salt and pepper, then finish with fresh thyme and a dash of either wine, sherry or vinegar. I cut the squashes in half lengthwise then slice on the bias to about 1/4".
     
  9. Im in Canada. It was -28c when I was smoking them lol
    I got those at Superstore. Imported from Austrilia

    They have more..im going back
     

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