Pacific Rim Smoked Lamb Shanks Recipes
PACIFIC RIM SMOKED LAMB SHANKS
Make and share this Pacific Rim Smoked Lamb Shanks recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 2h45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Drizzle oil over the lamb shanks; rubbing it into the meat with your fingertips.
- Add salt, sugar, five-spice powder, and pepper to a small bowl; stir to mix or use your fingers to mix.
- Sprinkle the rub all over the lamb, patting it onto the meat with your fingers.
- To make the barbecue sauce: add bbq sauce, hoisin sauce, rice wine, and sriracha in a nonreactive saucepan over medium heat; bring to a simmer; let simmer 10-15 minutes, until thick and richly flavored; set aside.
- Set up grill for indirect grilling and preheat to medium-low; **for gas grill, place the wood chips in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then decrease heat to medium-low.
- When ready to cook, place the lamb shanks, on their side, in the center of the hot grate, over the drip pan and away from the heat; cover the grill.
- Smoke roast the lamb shanks for 1 hour.
- Wrap each shank in foil and continue cooking until very tender, 45 minutes to 1 ¼ hours more.
- When the shanks are fully cooked, the meat will have pulled back from the shank bone and will be tender enough to pull apart with your fingers; internal temperature should be about 180°.
- During the last 15 minutes or so, unwrap the shanks and brush them with some of the sauce.
- Transfer the grilled lamb shanks to a platter and serve with the remaining barbecue sauce.
Nutrition Facts : Calories 1059, Fat 58.7, SaturatedFat 19.7, Cholesterol 307, Sodium 3246.5, Carbohydrate 30.3, Fiber 2.2, Sugar 15.6, Protein 92.7
PACIFIC RIM SALMON
Make and share this Pacific Rim Salmon recipe from Food.com.
Provided by Ck2plz
Categories Very Low Carbs
Time 22m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, conbime the pineapple juice, soy sauce, horseradish, parsely, 3 teaspoons sesame oil, honey and pepper. Pour 2/3 marinade into a large resealable bag; add the salmon ad green onions. Seal bag and turn to coat; refrigerate for 1 to1 1/2 hours, turning occasionally. Add the remianing sesame to remaining marinade. Cover and refrigerate for basting.
- Coat the grill rack with cooking spray before starting the grill. Drain and discard marinade. Grill salmon, covered, over medium heat or broil 4-6 inches from the heat for 8-12 minutets or untiil fish flakes easily with a fork, basting frequently with reserved marinade.
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