Smoked Lamb Shanks

This recipe could not get any easier and will make any Keg beginner look like a long time pro! Ingredients 4 lamb shanks 2 tablespoons Dijon mustard 4 teaspoons Italian seasoning 1 teaspoon each salt and freshly ground pepper Red wine 2 sprigs fresh rosemary Mop Apple juice Directions Brush the shanks with the mustard, …

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Grilled Glazed Lamb Chops

If you’re looking to shake up your dinner menu, look no further! Only a handful of ingredients and a few steps to meaty perfection. Ingredients 8 meaty lamb chops Marinade 3 cloves garlic, minced 1 jalapeno pepper, seeded and minced 1/2 teaspoon salt zest of 1 lime 1/4 cup lime juice 1/4 cup soy sauce …

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Rack of Lamb With Gremolata

Marinating over night is the key to delicious, mouth-watering lamb; planning ahead has never tasted so good! Ingredients 4 racks of lamb, frenched 8 sprigs rosemary 8 sprigs thyme 10 bay leaves 1/4 cup parsley, chopped 8 cloves garlic zest of two lemons 2 tsp black pepper, freshly ground 1 cup extra virgin olive oil …

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Lamb & Potato Salad

Although the recipe calls for lamb tenderloins, you could certainly substitute leftover grilled lamb with excellent results. Ingredients 3 lb lamb fillets 1/4 cup vegetable oil 2 cloves garlic, minced 1 cup fresh mint, chopped 2 lb baby new potatoes, scrubbed 2 red peppers, roasted and chopped 1 lb asparagus, blanched and chopped 2 tbsp …

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Rack Of Lamb

Classic rack of lamb is an impressive dish for special occasions. Ingredients 1 tsp salt 2 tbsps red wine vinegar 2 tbsps lemon juice 1/3 cup olive oil 6 racks lamb 4 cloves garlic, crushed 1/4 cup dijon mustard 3 tsps fresh rosemary, chopped 2 tsps sugar Directions Press the garlic into a small bowl, …

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Elegant, tender and surprisingly simple. This recipe is great for a dinner party or date night at home.


  • 1 lamb leg, boned
  • 8 cloves garlic, slivered
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh rosemary, chopped
  • 1/4 cup fresh thyme, chopped
  • 3 tbsp dijon mustard
  • salt and pepper to taste
  • 4 tbsp red currant jelly
  • 2 cups beef stock
  • olive oil
  • kitchen string
  • drip pan
  • liquid for pan (water or wine)


  1. Have the butcher remove the hip joint and upper leg bone from the leg of lamb, then trim off all the fat and skin from the surface.
  2. 2 – 3 hours in advance, combine the garlic, half of the herbs, mustard, salt, and pepper. Brush this mixture into the inside of the leg, and insert slivers of garlic all over the leg. Tie the leg with kitchen string.
  3. Rub the outside of the leg with olive oil, insert more slivers of garlic, if desired, and sprinkle with herbs, salt, and pepper.
  4. Place a drip pan under the cooking grids, directly on top of the briquets. Fill halfway with water, juice, or red wine. You may also add a handful of fresh herbs.
  5. Preheat barbecue on HIGH. Brush the cooking grids with oil, and place the lamb on the hot grids. Leave the temperature on high for 10 minutes to sear the meat, then reduce the heat to MEDIUM. Cook the lamb 20 minutes per pound for a nice pink colour, turning once or twice. Be sure to keep the drip pan half full, adding liquid as necessary.
  6. When the lamb is cooked, remove it from the grill, place on a carving platter, and let stand, covered for 20 minutes.
  7. Meanwhile, bring the beef stock to a boil in a saucepan. Reduce the stock to 1 cup. Whisk in the red currant jelly. On MEDIUM – LOW heat, whisk in 2 tablespoons of butter, one at a time. Do not overcook! Carve the meat and nap with the sauce.