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Lamb Shanks bbbaaaaaahhaaa

post #1 of 9
Thread Starter 



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)
post #2 of 9
Thread Starter 
Oops..these are chops, not shanks lol
post #3 of 9
A good herbed quinoa goes well with lamb.
post #4 of 9
Thread Starter 
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
post #5 of 9
Looks great!
post #6 of 9

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

post #7 of 9

BEAUTIFUL!!!!!!!!!!!!!!!!!!!!! Happy new week! Cheers! - Leah

post #8 of 9

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".

post #9 of 9
Thread Starter 
Quote:
Originally Posted by Mbogo View Post

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

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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