American-Style Lamb Drumsticks
Recipe courtesy of the Meat and Livestock Australia.
8 to 12 Australian lamb drumsticks (French trimmed lamb shanks)
2 tablespoons light olive oil
1 cup tomato ketchup or barbecue sauce
1/4 cup yellow mustard
2 tablespoons Worcestershire sauce
4 shallots, finely chopped
Freshly ground black pepper
- Prepare an indirect fire in kettle barbecue. Leave lid off while heating. As intensity of heat is too severe when first lit, wait for coals to turn white, (about 1 hour) before cooking, or preheat oven to 350°F (175°C).
- Marinate lamb drumsticks in remaining ingredients while waiting for barbecue to heat. When ready to cook, remove lamb drumsticks from marinade reserving mixture as baste.
- Place lamb drumsticks in heated barbecue or preheated oven. Cover with lid (vent open) and cook for 1 to 1 1/2 hours, basting occasionally. Check lamb by squeezing with tongs - meat should feel very tender.
- When cooked to your liking, rest lamb drumsticks covered loosely in foil in a warm place 10 minutes to let juices settle.
Makes 6 servings.
Recipe and photograph courtesy of the Meat and Livestock Australia.