Pineapple Soy Barbecued Lamb Shanks
|Lamb shanks||4 , trimmed|
|Dry mustard||1 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Brown sugar||3 Teaspoon, firmly packed|
|Lemon juice||1 Tablespoon|
|Soy sauce||3 Tablespoon|
|Pineapple juice||125 Milliliter (1/2 Cup)|
|Olive oil/Salad oil||4 Tablespoon|
Combine mustard, ginger, mace, brown sugar and lemon juice in a bowl, and mix until smooth, stir in soy sauce, pineapple juice and oil and blend.
Place lamb shanks in a glass or enamel dish, add marinade, baste and set aside for 2-2 1/4 hours to marinate, basting occasionally, then drain meat well.
Pour marinade into a pan and heat until bubbly on the side of the fire.
Place meat on the grid over medium hot coals and cook for 30-35 minutes, until tender, turning often and brushing with the marinade.