What to add to your trolley:
- 2 Whole Lamb Shanks (1kg each)
- 3 garlic cloves, minced
- 2 Tbsp fresh Rosemary, chopped
- 1 Tbsp fresh Thyme, chopped
- 3 Tbsp Olive Oil
- 1 tsp Salt
- 1 tsp Black pepper
- ½ cup plain yoghurt (optional)
- 1 Tbsp fresh mint, finely chopped (for minted yoghurt)
How to prepare the deliciousness:
1. Prepare the Marinade
In a bowl, mix garlic, rosemary, thyme, olive oil, salt, and pepper.
2. Marinate the Lamb:
Rub the herb mixture generously over the lamb shanks. Cover and marinate for at least 2 hours or overnight in the refrigerator.
3. Prepare the Fire:
Set up your kettle braai (Weber) or coal grill for indirect heat. Ensure the coals are glowing and placed to one side, maintaining a temperature of around 160–180°C.
4. Sear the Shanks:
Sear the lamb shanks directly over the coals for 2–3 minutes on each side until browned.
5. Cook the Shanks:
Move the lamb shanks to the cooler side of the grill. Cover with the kettle lid, and roast for approximately 1.5–2 hours, turning occasionally, until the meat is tender, and the internal temperature reads 70°C for medium.
6. Rest the Lamb:
Remove the shanks from the grill, cover them loosely with foil, and let them rest for 10–15 minutes.
7. Optional Minted Yoghurt Sauce:
Mix yogurt with fresh mint and a pinch of salt for a refreshing accompaniment.
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