It's been a while since I had lamb. In fact the last time I had lamb was over 6 months ago and on that day I got engaged to my best friend and the love of my life Jenn. We ate at the Sultans Tent in Toronto and I had lamb shanks. But enough of the gushy stuff and back to the lamb that I am about to talk about. I went to Mr. Meat to get a chicken but they had fresh lamb shanks, so I had to get some. I decided to grill them and have them with couscous with carrot, raisins, and dried cranberries in it. The shanks were coated in olive oil and rubbed with salt pepper, dried oregano, thyme and red pepper flakes. Then I wrapped them in foil and added sliced garlic, a splash of water and olive oil. I threw them on the grill on direct heat at 350 degrees for about 1 hour and 15 minutes. I then put switched them to indirect heat and grilled them for another 1 hour 15 minutes.
They were then taken out of the foil and grilled over direct heat and glazed with butter, honey, chili, and lemon juice to until the outside crisped up.
They may not have been as good as Sultans Tent Lamb Shanks but they were pretty darn close.
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