John Myers
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Lamb Knuckle Marinated and Smoked
The perfect lamb knuckle marinated and smoked recipe with a picture and simple step-by-step instructions.
- 4 piece Lamb knuckles a approx. 400g
- 1,5 tablespoon Pink peppercorns
- 8 piece Juniper berries
- 3 tablespoon Rosemary
- 1 tablespoon Thyme
- 2 piece Clove of garlic
- 1 tablespoon Brown sugar
- 5 tablespoon Olive oil
- 1 shell Beech wood smoke flakes
Preparation…
- Peel the garlic cloves and cut into small cubes. Remove the fat from the lamb shanks and remove the silver skin as best you can. Crush the thyme, 2 tablespoons of rosemary, juniper berries and the pink pepper in a mortar.
The marinade …
- Put the seasoning mixture from the mortar into a bowl. Now add the sugar, garlic and oil to the seasoning mixture. Mix everything well ….
The marinating …
- Wash the shanks of lamb well and pat dry with a little kitchen paper. Put them all in a bowl and pour the marinade over them. Rub the lamb shanks with the marinade on all sides. Now put everything in a vacuum bag and vacuum seal. If you don’t have such a device, you can also use a covered bowl or Tupperware box. The whole thing now in the refrigerator overnight.
Depend…
- Take the lamb shanks out of the bag and wash them well under running water. Then pat dry as best you can with kitchen paper. Attach the lamb shanks to a hook and hang them in a cool / airy room for at least 2 hours.
Smoking …
- Preheat the smoker to 110 degrees. Pour the remaining rosemary over the beechwood shavings and let it glow. The lamb knuckles are now smoked for 3.5 hours at 110 degrees …
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