Smoked Lamb Shank With Mediterranean Cous Cous
Lamb shanks are a great way to feed a group of people without putting a dent in your wallet.
Equipment
- Grill
Ingredients
- 4-5 Lamb shanks
- 2 ½ tbsp Three little Pigs rub (Cherry) Cherry
- 1 tbsp Olive oil
- Cous Cous
Braising Liquid
- 2 Carrots
- 2 Garlic cloves
- 1 large Onion
- 3 Tomatoes or 1 tin of tomatoes
- Worcestershire sauce
- 1 tbsp Tomato paste
- 2 cups Water/stock
- 1 pinch Oregano
- 1 tbsp Cumin
- 1 tbsp Dijon mustard
Instructions
- Mix all the rub ingredients. Rub the lamb in oil and apply the rub to the lamb. Wrap and refrigerate overnight.
- Preheat the smoker to 210°F, then once heated smoke on indirect heat for 2.5 hours.
- While your shanks smoke, prepare the braising liquid. Chop your carrots, tomatoes, onion, and garlic, place in a tray and add the tomato paste, Worcestershire sauce, oregano, cumin, stock/ water.
- After 2.5 hours place the lamb shanks in the tray and cover with foil and return to the smoker for 1.5 hours.
- Remove the tray from the pellet grill and let rest for half an hour.
- While resting makes your couscous.
- Place couscous on the plate then top with a lamb shank. Serve and enjoy!