Moroccan Smoked Lamb Shank

Moroccan Smoked Lamb Shank


4 lamb shanks

For Harissa Paste:

6-8 bird's eye chilies (or another spicy chili pepper), stems removed

1 bulb garlic, skinned

1 Tbsp. coriander

1 Tbsp. cumin

1 ½ Tbsp. kosher salt

3 Tbsp. chopped fresh mint

½ cup chopped fresh cilantro

1 Tbsp. sherry or red wine vinegar

Juice and zest of one lemon

½ cup olive oil

Herb Smoked Chicken:

4 chicken thighs; bone-in, skin-on

For brine:

3 ½ L (about 1 gal) water

½ cup kosher salt

½ cup brown sugar

For herb compound butter

¾ cup butter, at room temperature

Juice and zest of one lemon

¼ cup of fresh chopped herbs (I used basil, oregano, parsley, thyme and rosemary; have fun with it and mix it up!)

½ tsp salt

½ tsp black pepper

2 cloves garlic, minced


For Harissa Paste:

Blend together all ingredients for the Harissa paste in a blender or food processor until smooth, add more oil if necessary to reach the right consistency.

Rub lamb shanks generously in Harissa paste and let marinate overnight (or a minimum of two hours before smoking).

Preheat your Bradley Smoker to 250°F (121.1C) with Premium Chili Cumin Bisquettes.

Place lamb shanks directly into the smoker and let smoke for 3 hours or until an internal temperature of 145°F (62.8C) is reached.

Let rest for 5-10 minutes then serve.

Herb Smoked Chicken:

Dissolve ingredients for the brine.

Brine chicken overnight.

Remove chicken from brine, rinse and pat dry.

Preheat smoker to 275-300°F (135C-148.9C) with Premium Hunter’s Blend Bisquettes.

Place chicken on a rack in a roasting pan or aluminum baking dish then place inside the smoker.

Mix together ingredients for herb butter.

Baste chicken periodically with butter.

Smoke for 2 – 3 hours or until an internal temperature of 165°F (73.9C) is reached.

Remove from smoker and brush with remaining butter.

Recipe by: Lena Clayton