If you love lamb chops or Mediterranean cuisine in general, you want to know how to cook lamb on the grill. Summer is here and if you are like me, barbecue is where it’s at.
Turns out, lamb makes an excellent choice for barbecue. Although expensive, it lends itself to many options when paring with other dishes and spices. With our recipe, our marinade consists of red wine, onion, and rosemary. We combined our lamb shank recipe with spices such as rosemary, cumin, garlic and olive oil. Best of all cooking lamb shanks is pretty simple.
In addition to taste, A spinach salad with cherry tomatoes and wine vinaigrette dressing would enhance the bold flavor of the succulent meat.
Are you the type of person that loves Renaissance festivals? Do you grab that giant turkey leg from the geeky med evil times vendor so you can experience the feeling of years gone by?
History of lamb and mutton
In the middle ages, mutton and lamb were revered and often the most expense meats to be had. This lamb shank recipe hearkens back to those times.
The difference between mutton and lamb is in the age of the sheep. Mutton describes sheep that are a year or older. The older the sheep, the fatter and flavor.
Chicken vs Lamb
Chicken and lamb have approximately the same amount of protein which is about 20 to 25 grams. However, when it comes to saturated fat, lamb has 8.4 grams of saturated fat per 3 ounces less in comparison to chicken. The leanest cuts include loin, shank, and leg,
If you are tired of eating chicken all the time, consider lamb instead. It has a rich distinct flavor and is extremely versatile. It is also an exotic dish that would romance and charm any partner on date night.
In conclusion, cooking lamb shanks is so rewarding and deliciously tasty. If you don’t know how to cook lamb on the grill, perhaps you might try these at your next barbecue.
How to Cook Lamb on the Grill | Red Wine Lamb Shanks
- 1 cup Red Wine
- 1/2 cup White Onion
- 1 tbsp ground rosemary
- 1 tbsp extra virgin olive oil
Lamb Shank Rub
- 1 tbsp ground rosemary
- 1 tsp mint
- tsp Cumin
- 2 tsp garlic powder
- Salt & Pepper To taste
- 4 lamb shanks
Combine olive oil, red wine, rosemary and onion in a bowl and stir.
Place lamb and marinade in a large freezer bag.
Refrigerate for at least 2 hours.
Combine rosemary, mint, cumin, garlic and salt and pepper
Coat all sides of lamb
Heat grill on high
Brown all sides of the lamb shanks evenly
Should take about 15 minutes or until the internal temperature is 145 °F (medium rare), 160 °F (medium), or 170 °F (well done).