BBQ lamb: knuckle & shoulder with bacon beans and braised tomatoes

• 1 lamb shank (approx. 400–600 g,
enough for 1 person)
• 1 lamb shoulder with bone
(approx. 1.5–2 kg, enough for 2–3
Persons)
• Salt
• Pepper
• fresh garlic
• Oil
• Baking paper & aluminum foil

For the side dishes:
• 500 g long green beans
• 10 slices of bacon
• some vegetable oil
• 200 g cherry tomatoes
• Salt
• Garlic
• fresh basil leaves

Season the lamb shank and shoulder with salt and pepper to taste, then rub with oil and leave to soak, covered.
In the meantime, prepare the grill or smoker for indirect grilling and set it to 120 °C. First wrap the knuckle and shoulder in baking paper and then wrap them well in aluminum foil. (The baking paper prevents the salt used to season the meat from releasing tiny aluminum particles from the foil, and nothing sticks to the aluminum foil when you unwrap it.) Place the meat parcels on the grill and grill for 2 hours to tenderize the meat.

In the meantime, divide the beans into 10 evenly sized portions and wrap each one tightly with a slice of bacon. Pour some oil onto a plancha or grill plate and grill or fry the bean rolls until golden brown on all sides.
For the braised tomatoes, rub a cast iron pan with a little oil and place it on the grill or fire bowl. Add the cherry tomatoes and a little crushed garlic. Braise for 2 to 3 minutes, stirring occasionally, until the tomato skin begins to crack. Season with salt and pepper and sprinkle the chopped basil leaves on top.

Remove the meat from the bone and portion it. Serve with bacon beans and braised tomatoes.

FIRE&FOOD Issue 1-2020