Delicious and Tender
Lamb Shanks on the Barbecue
way to barbecue this cut of lamb is long and slow.
To achieve that tender fall off the bone result, we
are going to barbecue using the indirect method.
or 4 small incisions into the meat and insert the
sliced garlic. place the shanks into a bowl and pour
over the marinade, season and leave for about an
hour or at least until your barbecue coals are
directly over the coals to brown the meat, this
should only take a few minutes each side.
lamb shanks in a double layer of foil add the fresh
mint. BBQ using the indirect method for 1 hour or
longer if the BBQ is not too hot.
achieve even better results leave on the barbecue
well away from the coals for 2 to 3 hours.
have to check the shanks each hour to add a little
marinade (if required) to keep the meat moist.
if ready to eat, insert a fork into the meat if it's
cooked through, only clear juices will run.
them extra special brush with redcurrant jelly (from
a jar) a few minutes before the end of cooking.
rosemary and crushed garlic to the olive oil and season. Chop and add
the fresh mint leaves or save for later to add to the foil wrap.
2 lamb shanks
2 sprigs of fresh mint
2 sprigs of rosemary
2 cloves of garlic, 1 sliced
and 1 crushed.