Fruity Barbecued Lamb
|Lamb shanks||4 (Lamb Knuckles)|
|Mango chutney||2 Tablespoon|
|Garlic||2 Clove (10 gm), crushed|
|Finely grated fresh ginger||1 Tablespoon|
|Apple juice||2 Fluid Ounce (1/4 Cup, 60 Milliliter)|
|White wine||2 Fluid Ounce (1/4 Cup, 60 Milliliter)|
|Olive oil||2 Tablespoon|
|Garlic bulbs||4 , cut in half horizontally|
1. Score the thickest part of each lamb shank (knuckle) to allow for even cooking.
2. Place chutney, crushed garlic, ginger, apple juice, wine and oil in a shallow ovenproof glass, ceramic or enamel dish and mix to combine. Add lamb, turn to coat, cover and marinate in the refrigerator for 2 hours. Remove lamb from refrigerator and bake in oven for 1 hour.
3. Preheat barbecue to a medium heat. Remove lamb from baking dish and place on lightly oiled barbecue, add garlic bulbs and cook, turning occasionally, for 30 minutes or until lamb and garlic are tender.