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
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