Barbecue Lamb Shanks

• 1 1/2 tablespoons salt
• 1 tablespoon paprika
• 3 3/4 teaspoons black pepper
• 2 1/4 teaspoons garlic powder
• 3/4 teaspoon dried thyme
• 3/4 teaspoon dried rosemary
• 3/4 teaspoon dried oregano
• 3/4 teaspoon ground ginger
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons soy sauce
• 2 tablespoons Dijon mustard
• 1 tablespoon fresh lemon juice
• 4 lamb shanks

1. In a food processor, combine the salt, paprika, black pepper, garlic powder, thyme, rosemary, oregano, and ginger. Pulse until the herbs are lightly ground. Add the olive oil, soy sauce, Dijon mustard, and lemon juice and blend until the mixture forms a paste.
2. Hand trim any silver membrane or silver skin from the lamb shanks. Coat the shanks with the seasoning paste, place in a plastic storage bag, and refrigerate for 12 hours.
3. Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. When the cooker reaches 250u0b0F, place the lamb shanks on the void section of the grill. Cook for 1 hour and 15 minutes, or until the internal temperature of the lamb reaches 125u0b0F for rare, 135u0b0F for medium rare, or 145u0b0F for medium. Let the lamb rest for at least 15 minutes before serving.

salt, paprika, black pepper, garlic, thyme, rosemary, oregano, ground ginger, extravirgin olive oil, soy sauce, mustard, lemon juice, lamb shanks

Taken from www.seriouseats.com/recipes/2009/09/barbecue-lamb-shanks-recipe.html (may not work)