wrote in message
...
"Johnny" wrote:
OK, so I have a couple of lamb shanks I'm going to smoke tomorrow with
some rosemary and mesquite or oak. What else do I need to put on it?

I believe Ed Pawlowski may have originally posted this a while back. I
think I modified it, but don't berember.

From "The Barbecue Bible by Steven Raichlen.

Capetown Lamb (from South Africa)

This recipe is simplicity itself, and it makes a pleasant switch from the
usual Iamb with mint sauce. The preparation reflects the ecumenism of the
South African kitchen. Asia is represented by the use of ginger, soy
sauce
and Chinese mustard. A British influence can be seen in the
Worcestershire
sauce and brown sugar. Put them together and you get an energizing jolt
of
flavor-sweet, sour, and spicy---that will give you a whole new perspective
on lamb. I like to serve this lamb with equally ecumenical
accompaniments:
(Tandoori-Baked Flat Breads). Persian-Style Steamed Rice, and Pineapple
Achar.

FOR THE LAMB:

1 bone-in leg of lamb (6 to 8 pounds), trimmed of any papery skin
6 cloves garlic, cut into thin slivers
6 thin slices fresh ginger, cut Into thin slivers

FOR THE GLAZE:

1/4 cup Worcestershire sauce
1/4 cup soy sauce
1/4 cup firmly packed brown sugar
3 tablespoons Dijon mustard
2 tablespoons hot Chinese-style mustard or 1 tablespoon dry mustard
3 tablespoons fresh lemon juice
3 tablespoons vegetable oil
3 cloves garlic, minced
1 tablespoon minced fresh ginger
Salt and freshly ground black pepper, to taste

1. If you want, butterfly and bone the lamb. Using the tip of a sharp
paring knife, make slits about an inch deep all over the surface of the
lamb, spacing them about an inch apart. Insert a sliver each of garlic
and
ginger into each slit. Place the lamb in a sealable baggie and set aside
while you prepare the glaze.

2. Combine the Worcestershire sauce, soy sauce, sugar, both the mustards,
lemon juice, oil, garlic, and ginger in a small, heavy saucepan and bring
to a boil over medium heat, stirring to dissolve the sugar. Cook until
thick and syrupy, about 3 minutes, stirring frequently to prevent
sticking.
Remove from the heat and taste for seasoning, adding salt and pepper as
necessary. Let cool to room temperature.

3. Pour half the cooled glaze over the lamb in the baggie, seal and roll
around to coat on all sides. Let marinate, in the refrigerator, for 3 to 8
hours (the longer the better), turning occassionally.

4. Set up the grill for smoking, placing a large drip pan in the center,
and preheat to medium.

8. If you butterflied the lamb, tie it into a roll, using butcher's
twine.
When ready to cook, place the lamb on the hot grate over the drip pan and
brush with more glaze. Cover the grill and cook the lamb until done to
taste, 2 to 2 1/2 hours; an instant-read meat thermometer inserted in the
thickest part of the leg (but not touching the bone) will register 145 F,
160`F for medium. Brush the leg with glaze two or three times during
cooking. If using a charcoal grill, add 10 to 12 fresh coals per side
every hour.

6. Transfer the lamb to a cutting board and brush one last time with
glaze, then let stand far 10 minutes before carving. While the lamb
stands, heat any remaining glaze to serve as a sauce with the lamb.

Serves 12

--
Nick, Retired in the San Fernando Valley www.boonchoo.com
"Giving violent criminals a government guarantee that their intended
victims are defenseless is bad public policy."
- John Ross, "Unintended Consequences"

What do they mean by this:
If using a charcoal grill, add 10 to 12 fresh coals per side
every hour.
Why not just start with a llot of coals.