British BBQ Society Forums

I was playing with my WSM last night and had couple of lamb shanks that fell into my basket when at the butchers

I went very simple with them.

a hand full of chopped fresh rosemary
2 teaspoons garlic granules
1 teaspoon onion granules
1 teaspoon crushed black pepper
1 1/2 teaspoons sea salt

Rubbed them all over with the mix and pushed some rub down along the bone
Left them the marinate for an hour (ish), and then a quick drizzle of Olive oil and then gave them 2 1/2 hours at about 240F, with a small amount of Hickory smoke (the WSM was getting towards the end of a long smoke of a brisket)

To quote the OH- YUM!!!

I know Garlic and Rosemary are a very common lamb rub, and to me they are a classic!

Was very nice, and sadly eaten before the camera got a chance!

Hey that sounds really great, I'm just marinading up a boned shoulder of lamb, harrissa paste, rosemary garlik and olive oil.
Was going to cook at 250f for 6+ hours, not a fan of pink lamb so therefore the long nuke.
First try at lamb on the smoker.

Sunday lunch at mine 3pm :0)

cant go wrong with rosemary
if you want to mix it up
garlic, lemon and olive oil infused with basil + bit of salt is good really lets you taste the lamb aswell