Prep Time
10m
Cooking Time
3h
Serves
4
Fuel
Pellet
Ingredients
Method
1.
Lightly oil and season each shank with a liberal coating of seasoning mix.
2.
Combine 1 cup of apple juice with a table spoon of mint jelly to make rib baste and set aside.
3.
Set the pellet grill to 350F and place the shanks on the grill and cook until the shanks reach 165F internal temperature and then wrap each shank individually and tightly with heavy duty foil, then return to the smoker and continue to cook until the shanks reach 205-210F internal temperature.
4.
Whilst the lamb shanks are cooking, halve lengthways a whole butternut pumpkin, removing any seeds, then cross-hatch score the pumpkin meat, lightly oil and then apply a liberal coating of seasoning mix to the meat side of the pumpkin.
5.
Place the pumpkin halves meat side up until they reach 210F intenral. Scoop out the cooked seasoned pumpkin and place it into a pulse blender with a scoop of dollop cream and an extra teaspoon of kosher salt, pulse into a mash or puree and set aside.
6.
Once the lamb has reached 205-210F internal temperature, carefully open the foil wrap, using the foil as a boat, leather each shank with the apple juice and mint jelly baste and cook on for a further 5-10 minutes or until the baste has become sticky and set.
7.
Add the seasoned lamb cutlets to the grill and cook, turning regularly, paying attention to rendering the fat until it becomes soft and slightly translucent. Lamb cutlets will be ready when they reach 140F internal temperature.
8.
Dollop the pumpkin mash on a plate and place the shank on top and garnish with your favourite leafy greens to garnish. Add a squeeze of lime juice to serve.
