Moroccan Smoked Lamb Shank
Ingredients
4 lamb shanks
For Harissa Paste:
6-8 bird's eye chilies (or another spicy chili pepper), stems removed
1 bulb garlic, skinned
1 Tbsp. coriander
1 Tbsp. cumin
1 ½ Tbsp. kosher salt
3 Tbsp. chopped fresh mint
½ cup chopped fresh cilantro
1 Tbsp. sherry or red wine vinegar
Juice and zest of one lemon
½ cup olive oil
Herb Smoked Chicken:
4 chicken thighs; bone-in, skin-on
For brine:
3 ½ L (about 1 gal) water
½ cup kosher salt
½ cup brown sugar
For herb compound butter
¾ cup butter, at room temperature
Juice and zest of one lemon
¼ cup of fresh chopped herbs (I used basil, oregano, parsley, thyme and rosemary; have fun with it and mix it up!)
½ tsp salt
½ tsp black pepper
2 cloves garlic, minced
Preparation
For Harissa Paste:
Blend together all ingredients for the Harissa paste in a blender or food processor until smooth, add more oil if necessary to reach the right consistency.
Rub lamb shanks generously in Harissa paste and let marinate overnight (or a minimum of two hours before smoking).
Preheat your Bradley Smoker to 250°F (121.1C) with Premium Chili Cumin Bisquettes.
Place lamb shanks directly into the smoker and let smoke for 3 hours or until an internal temperature of 145°F (62.8C) is reached.
Let rest for 5-10 minutes then serve.
Herb Smoked Chicken:
Dissolve ingredients for the brine.
Brine chicken overnight.
Remove chicken from brine, rinse and pat dry.
Preheat smoker to 275-300°F (135C-148.9C) with Premium Hunter’s Blend Bisquettes.
Place chicken on a rack in a roasting pan or aluminum baking dish then place inside the smoker.
Mix together ingredients for herb butter.
Baste chicken periodically with butter.
Smoke for 2 – 3 hours or until an internal temperature of 165°F (73.9C) is reached.
Remove from smoker and brush with remaining butter.
Recipe by: Lena Clayton
Chili Cumin
Blend
Chili Cumin Bisquettes add a warm smoky flavor with a little kick to your food. Pairs well with beef, pork, poultry, and vegetables.
Shop NowBest Food Smokers.
Ever.
Professional P10 4 Rack Electric Smoker
Digital 4 Rack Electric Smoker
Digital 6 Rack Electric Smoker
Something For
Every Season
View all
-
Smoked Candied Salmon Recipe 24 Hours
Salmon fillets (Coho, Chinook or Sockeye) ½ Gallon of water ¼ Cup of coarse salt 3 & ½ Cups of real maple syrup 4 Kg of pure honey (melted) 4...
Smoked Candied Salmon Recipe
5 minutes Read
Salmon fillets (Coho, Chinook or Sockeye) ½ Gallon of water ¼ Cup of coarse salt 3 & ½ Cups of real maple syrup 4 Kg of pure honey (melted) 4...
-
Smoked Grilled Shrimp Po-Boys With Cajun Mayo R... 30 Minutes
2 Tsp paprika 1 Tsp salt 1 Tsp ground black pepper ½ Tsp cayenne pepper 1 Tsp onion powder 1 Tsp thyme 1 Tsp oregano ½ Tsp basil 1 Pound...
Smoked Grilled Shrimp Po-Boys With Cajun Mayo R...
5 Minutes Read
2 Tsp paprika 1 Tsp salt 1 Tsp ground black pepper ½ Tsp cayenne pepper 1 Tsp onion powder 1 Tsp thyme 1 Tsp oregano ½ Tsp basil 1 Pound...
-
Smoked Diver Scallops Recipe 30 minutes
Chef Ted Reader shows how to make the greatest appetizer for any backyard party. It may be a little finicky, but once you bite into these delicious smoked scallops you'll...
Smoked Diver Scallops Recipe
5 Minutes Read
Chef Ted Reader shows how to make the greatest appetizer for any backyard party. It may be a little finicky, but once you bite into these delicious smoked scallops you'll...
