Embark on a culinary journey with a succulent BBQ Lamb Shank, paired with a medley of spring vegetables. This dish by Phil Yeomans celebrates the richness of smoked lamb, tenderly cooked for hours, with the crisp freshness of peas, broad beans, asparagus, and more. Topped with zesty BBQ tomatoes, the dish offers a vibrant mix of textures and tastes.

Ingredients

Lamb Shanks 

2 lamb shanks from Hill House Farm 

5 sprigs of rosemary 

5 garlic cloves 

1 tsp paprika 

1 tsp chilli powder

1 tsp salt 

1 tsp ground black pepper  

Spring vegetables

250g potatoes 

50g smoked butter 

50 g fresh peas 

50g broad beans 

4 cavolo nero leaves 

100g sugar snaps 

One bunch of asparagus 

2 leaves wild garlic 

Sprig of mint 

5 baby plum tomatoes 

3 small round shallots 

Method

Rub the shanks with olive oil, then mix all the spices and season over the lamb. Add the garlic and rosemary, mix all well in a bowl and then leave overnight in the fridge to marinate.

Smoked Mash

1. The day before cold smoke a block of butter. Use a PRO Q cold smoker and your choice of flavoured smoking dust. Fill the smoker tight with dust and place in your BBQ, light the candle and place in slot. Place the grill on your BBQ, then place the butter on a clean rack to sit on your BBQ grill. Place the lid on and leave for 6-8 hours to smoke.

2.Boil potatoes inside in a pan. When cooked, drain and mash, add your smoked butter and season to taste. Pick some wild garlic, chop the leaves and add to the mash. Perfect with the spring lamb.

Lamb

Using the snake method and two chunks of hickory. Smoke the shanks for 5-6 hrs at 100°C until tender and internal temperature of 95°C. I frequently baste and brush the shanks with some lamb stock.

Bbq Tomatoes

1. While smoking the lamb, place some cherry tomatoes on foil, cut in half and season with salt and a little sugar, drizzled with a little olive oil and finish with some dry basil. 

2. Place in with the lamb until semi dried and intensified in flavour. These zingy tomatoes really cut through the dish and add some colour.

Finish Dish

1. Once the tomatoes and lamb are ready, add some hot coals and raise the temperature so you can grill. Gently grill some kale, sugar snaps and asparagus.

2. In a kadai pan, heat some lamb stock. Add some fresh peas and shelled broad beans, then add the vegetables you grilled earlier. Heat through and glaze and finish with some fresh mint.

3. Plate the mash in a bowl, add the shank on top. Spoon the vegetables and tomatoes around the lamb and finish by drizzling over the lamb stock. A stunning spring lamb shank main course with seasonal spring vegetables and herbs.