Nick's BBQ Spring Lamb Shanks & Sticky Dip

    4 hours

    With global warming meaning that sometimes you can eat al fresco as early as Easter these days, I've come up with a way to enjoy your easter meal outdoors. I've not indicated measures for the marinade, as this can be modified to taste!

    8 people made this

    Serves: 4 

    • lamb shanks (1 per person, say 4)
    • mango chutney (more than a tablespoon, less than a jar)
    • garlic cloves (how about 1 per shank)
    • root ginger (about a finger's worth)
    • apple juice (how about 100ml cup per shank)
    • cranberry juice (hmm, about the same as the apple juice)
    • port or red wine (lots... if you're not driving....)
    • olive oil (1 tablespoon per shank methinks)

    Prep:20min  ›  Cook:1hr30min  ›  Extra time:2hr10min  ›  Ready in:4hr 

    1. Get your favourite lamb shanks and score deeply into the meat to allow the flavours deep into the meat and cook evenly.
    2. Marinate the lamb for a few hours in mango chutney, crushed garlic, ginger, apple juice, cranberry juice, port or red wine and a little olive oil.
    3. Bake in the oven for an hour and then cook on the BBQ for about 30 minutes.
    4. This recipe also works for lamb chops, without pre-cooking, for about 4 or 5 minutes.
    5. Reduce the remaining marinade to create a sticky dip. Eat - and enjoy :-)

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