Name: Moroccan Barbecued Lamb Shanks
Prep time: 15 min
Total time: 1 h 15 min
Yield: Makes 4 servings
Cuisine: Moroccan
Ingredients: ¼ cup chopped fresh flat-leaf parsley; ¼ teaspoon kosher salt, or more to taste; 3 tablespoons Moroccan Rub; 4 lamb shanks, about 12 ounces each; ¼ teaspoon ground black pepper; ¼ cup fresh lemon juice; ½ cup extra-virgin olive oil; 1 tablespoon tomato paste; 3 cloves garlic, chopped; Oil for coating grill grate

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
1 hr 15

Appears in

Mastering the Grill

By Andrew Schloss and David Joachim

Published 2007

About

Lamb shanks are not for the dainty. Because they are smaller than the shanks of veal or pork, they are not cut into delicate cross sections. Lamb shanks are served whole, a leg on a plate—think cave cuisine. These shanks are permeated with North African spices; they radiate cinnamon, thyme, coriander, and lemon—an exotic harmony.

Ingredients

4 lamb shanks, about 12 ounces each
½ cup extra-virgin olive oil

Method

Directions

Heat the grill as directed.
Rub the lamb shanks with 1 tablespoon of the olive oil and the Moroccan rub, salt, and pepper.
Mix the remaining olive oil, the lemon juice, parsley, garlic, and tomato paste in a bowl; set aside.
Brush the grill grate and coat it with oil. Put the lamb shanks on the grill away from the heat,