Lamb shank with chimichurri
Recipe Facts
Difficulty level:
easy ◉◉◎◎◎
Quantity for:
2 persons
Preparation time:
⧗ Start 1 day in advance
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Electric grill with grate
Ingredients
• 2 lamb shanks
• 50 g honey
• 50g butter
• 1 sprig of thyme
• Salt
• Pepper
For the chimichurri:
• 1 bunch parsley, roughly chopped
• 1 shallot, roughly chopped
• 1 garlic clove, roughly chopped
• 1 tsp thyme, shredded
• 1 tsp oregano, shredded
• 2 tbsp juice + 1 tsp zest of
1 organic lime
• ¼ tsp chili flakes (more or less depending on how spicy you like it)
• 1 bay leaf
• 1 tbsp olive oil
• ½ tsp coarse sea salt
• ½ tsp peppercorns
• 1 pinch of sugar
Equipment is available in the FIRE&FOOD Shop
preparation
➊ Prepare the chimichurri 1 day in advance. First, grind the pepper coarsely. Then add the coarse sea salt, shallot and garlic. Add the parsley and grind, then add the thyme, oregano, chili flakes and lime zest and grind again. Pour in the lime juice and stir, add a small pinch of sugar. Finally, add the olive oil.
➋ Now stick the bay leaf into the mixture so that it stays whole and can be removed again. Cover the finished chimichurri and place it in the fridge overnight.
➌ On the day of the barbecue, melt the butter in a saucepan over a low heat. Add the honey and the sprig of thyme. Leave to warm for 30 minutes to allow the aroma to develop. Then set aside.
➍ Wash the lamb shanks and pat them dry. Rub with salt and pepper. Preheat the grill to 130 °C and place the lamb shanks on the grill. When the core temperature reaches 55 °C, brush with the honey-butter mixture for the first time and increase the temperature to 180 °C. Brush again at 60 °C and 63 °C core temperatures. When the core temperature reaches 65 °C, remove the shanks from the grill.
➏ Serve with the chimichurri and some grilled white bread.
Recipe by Elmar Fetscher
Elmar Fetscher is a pioneer of the German BBQ lifestyle. In 2002 he founded Europe's largest BBQ magazine FIRE&FOOD and has been editor-in-chief, opinion maker and popular expert on German BBQ ever since.
Recipe from FIRE&FOOD issue 01/2023
