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.

　　

Ingredients

serves 4

　　

Seasoning Paste

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

　　

Step 1

In a food processor, combine the salt, paprika, black pepper, garlic powder, thyme, rosemary, oregano, and ginger. Pulse until the herbs are lightly ground. Add the olive oil, soy sauce, Dijon mustard, and lemon juice and blend until the mixture forms a paste.

　　

Step 2

Hand trim any silver membrane or silver skin from the lamb shanks. Coat the shanks with the seasoning paste, place in a plastic storage bag, and refrigerate for 12 hours.

　　

Step 3

Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. When the cooker reaches 250°F, place the lamb shanks on the void section of the grill. Cook for 1 hour and 15 minutes, or until the internal temperature of the lamb reaches 125°F for rare, 135°F for medium-rare, or 145°F for medium. Let the lamb rest for at least 15 minutes before serving.

　　

Cooking Method

Step 4

Indirect heat

　　

Suggested Wood

Step 5

Hickory, Pecan, Oak

　　Big Bob Gibson's BBQ Book by Chris Lilly. Copyright © 2009 by Chris Lilly. Published by Crown Publishing Group. All Rights Reserved.Vice president, executive chef, and partner of Big Bob Gibson Bar-B-Q, Chris Lilly oversees the two company-owned restaurants as well as their new chain of franchises.