Supposedly it’s the last proper summer weekend on the Munich Rubble Plain, so firing up the barbecue is a no-brainer. Last week I made haxe in the smoker, today it was the same cut from a lamb. This is not smoked, though, and I went for a midly oriental version.
Ingredients (serves 2):
- 1 large or 2 small lamb shanks
- 200 g dried chickpeas
- 400 g tomatoes, pureed or squashed
- 3 garlic cloves (1 finely chopped, 2 pressed)
- 1 onion, chopped
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- Dried thyme and oregano
- Powdered chile (optional)
- Salt and black pepper
- Olive oil
- Chickpeas: 1 night + ca. 2 hours
- Preparation: 20 minutes
- Barbecue: 2 1/2 hours
Soak the chickpeas overnight in water. Cook them in unsalted water or broth until tender. The time needed may vary with the age of the chickpeas. Salt and let cool down in the cooking liquid.
Preheat the barbecue to 150 degrees indirect heat without smoke.
Toast the cumin and coriander seeds in a small non-stick skillet taking care not to burn them, then crush them in a mortar. In a skillet heat some olive oil and add the chopped onion. Also add the crushed spices so the oil can pick up the flavours. sautee on low to medium heat until the onions have turned translucent.
In a bowl mix the cooked chickpeas with the tomatoes, the onion and spice mix and one finely chopped clove of garlic. Season with salt and a pinch of both thyme and oregano. For a bit of heat you can also add powdered chile.
Rub the lamb shank with salt, pepper, pressed garlic, thyme and oregano. Place it in an ovenproof dish and spoon the chickpea mixture around it.
Put into the barbecue for 2 1/2 hours. Check the evaporation every 30 minutes, top up with hot water when needed and give it a quick stir. Serve with a robust red wine.