Marinated and Grilled Lamb Shank

I absolutely LOVE lamb, but for some unknown reason, I rarely put it on the grill. That changed on Tuesday, January 21, 2025 when, on a whim, I purchased a lamb shank at the local supermarket and threw it on the grill.

Photo: I light the oak wood using a chimney starter, as it's inexpensive and a way to make good use of junk mail. An added bonus is you don't get any aftertaste from starter fluid.

Photo: I use oak wood, which grows locally in Roseville and western Placer County. I gather it, bring it home, cut it to size, and it makes superb wood for grilling. The flavor is very similar to hickory.

Photo: I'm a happy guy, as I open the grill to show off the great dinner that's cooking. I use a Weber "Smoky Joe" 14" charcoal grill, but fire it with oak wood, cut to smaller pieces. I built a stand for my grill, so there is no uncomfortable bending over during a cooking session. I have a second grill that I use on camping trips.

Photo: Look at the flames, and the grill marks on my lamb shank! The "Smokey Joe" grill takes a bit of technique and getting used to, but it's totally "old school" grilling, and nothing is exact about it. I was in luck, as our supermarket had Mexican Chayote squash in stock, so I threw some of it on the grill as well.

Photo: Lamb shank, grilled to medium rare, along with grilled potatoes and Mexican Chayote squash. For dipping, today's choice of barbecue sauce was Rib Rack BBQ Sauce, the "Bourbon" variety. I love it!

To prep the lamb, I rubbed it with Pappy's "Blue Label" rub, which is my go-to rub, as it's made in Fresno, my old stomping grounds. I simply marinated the lamb with a little lemon juice and olive oil, which worked out well. Cheers!