Smoked Lamb Shanks with Quick Pickles, Tzatziki, and Crispy Duck Fat Potatoes by @dennistheprescott
6 servings
Preparation Steps
Step 1/10
Preheat your Traeger Grill to 225 degrees F and crank on that super smoke option if available.
Step 2/10
In a small bowl, combine the rosemary, garlic, paprika, lemon zest, olive oil, season well with salt and pepper, then coat the lamb entirely with the rub.
Step 3/10
Place on the grill and smoke low and slow, spritzing every hour or so with apple juice, until they’re golden, juicy, fall-off-the-bone perfection, about 4 to 5 hours.
Step 4/10
Par cook your potatoes in salted water until just about fork tender.
Step 5/10
Place the duck fat on a sheet tray and melt on the grill.
Step 6/10
Add the potatoes to the hot pan, season with salt, add the rosemary, then gently toss to coat well.
Step 7/10
Place on the grill and cook, turning halfway through, until golden and crisp, about 45 minutes.
Step 8/10
In a bowl, combine the white wine vinegar and sugar, then stream in the boiling water until the sugar is mostly dissolved.
Step 9/10
Add the pickles, mix to coat, then set aside.
Step 10/10
Plate up your lamb, potatoes, and pickles with tzatziki, feta, lots of fresh mint, lemon wedges, and serve with pita.
Composition
Ingredients
Types
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Ingredients
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Allergens
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Dietetics
Dietary regimen
Calories
800 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
30 minutes
Cooking
5 hours 0 minutes
Overall
5 hours 30 minutes
Difficulty
Level
Hard (3/4)
Steps
10 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@dennistheprescott
Origin
Cuisine
Mediterranean
Geographic
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Various
Aspect
Texture
Flavors
Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos