Barbecue Lamb Shanks

Name: Barbecue Lamb Shanks
Yield: serves 4
Ingredients: 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

December 9, 2011

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.

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