Who knew Lamb Shanks are so darn good! Don't get me wrong, I grew up eating lamb, but that was Leg of Lamb, or Lamb Chops, not Lamb Shanks.
Since discovering Lamb Shanks at a couple of our local, small family farms, we have been trying them different ways.
Not too long ago we tried Slow Cooked Braised Lamb Shanks, but then my husband really wanted to try grilling them and this is the delicious result.
2 large lamb shanks
4 small garlic cloves, minced
1 1/2 Tbls course ground black pepper
1 - 6" stalk fresh rosemary, minced
1/2 tsp salt
1 tsp. olive oil
1/2 tsp oregano
1/2 tsp thyme
1/2 tsp tarragon
1-2 tsp. raw local honey
In a small bowl, mix together all ingredients except the lamb shanks and honey. Turn grill burners on the direct high and sear lamb shanks 5 minutes per side. Remove shanks and turn burners down to low-off-low.
Rub lamb shanks all over with spice rub. Spray a large piece of aluminum foil liberally with cooking spray and wrap shanks tightly in foil. Wrap another piece of foil around lamb shank package and place on the grill. Grill 2 hours over low heat, turning lamb shank package several times during the cooking time.
Remove lamb shanks from grill, remove foil wrapper and drizzle each lamb shank with honey. Serve immediately with your choice of side dishes. We served ours with sliced grilled potatoes topped with bleu cheese, onions and carrots.
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