|
LAMB SHANKS WITH HOISIN SAUCE 6 lamb shanks Rub Hoisin Sauce To prepare lamb shanks, rub shanks with sesame oil. In a small bowl, mix together salt, sugar, pepper and 5-spice. Rub mixture over lamb shanks evenly. |
|
Heat charcoal grill according to your manufacturer's instructions. When coals are red hot add the soaked drained wood chips.
Allow the chips to get hot and start to smoke.
Move warm coals and wood chips to one side of barbeque to provide indirect heat.
Once coals have died down and smoke is achieved. Close lid of barbeque and let the temperature go down to 220ºF/110ºC.
Once the temperature is achieved place the lamb shanks over the area of the grill with no coals beneath. Close lid of barbeque.
Smoke the lamb for one hour adding more smoking chips when necessary.
After 1 hour remove lamb, and place on baking tray.
Replenish coals.
Prepare Hoisin Sauce by mixing all ingredients in a medium bowl.
Brush each lamp shank with Hoisin Sauce and wrap in foil.
Again move charcoal over to one side of barbeque to prepare for indirect heat. Allow coal to come to a temperature of 220°F/104°C
Seal package well and place over indirect heat of 220ºF/104ºC for another hour, lid closed.
Remove lamb from grill. Let cool slightly and remove foil. The lamb should almost fall off the bone.
Serve with Hoisin Sauce.
Yield: 6 servings
|
