Steven Raichlen's Barbecue! Bible

Lamb

Smoke-Braised Lamb Shanks

In smoke-braising, you smoke the meat in an open pan with an inch of liquid so it benefits from the moisturizing environment of braising and the smoke flavor of true […]

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Grilled Lamb with Herbes de Provence

This is about the easiest and best way I know to cook lamb chops. You find them everywhere in Provence, from backyard cookouts to country inns and roadside restaurants. The […]

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The Real Turkish Shish Kebab

Contrary to American versions of the dish, Turkish shish kebab rarely comes with vegetables on the same skewer as the meat. Rather, the vegetables are grilled on separate skewers, so […]

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Saffron-Lemon Shish Kebabs

Meat on a stick is the world’s oldest form of grilling. Virtually every culture has a version: Peruvian anticuchos, Spanish pinchos, Indonesian saté, Japanese yakitori—the list is virtually endless. But […]

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“Mechoui” of Lamb Ribs

Méchoui is the North African version, in spirit at least, of a Carolina pig pickin’—a community feast centered around a whole lamb seasoned with a paste of pungent spices, then […]

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Pulled Lamb BBQ

The flavor of this lamb BBQ is simple, smoky, and earthy. Lamb is less fatty than pork, so it doesn’t beg for a sweet element, which makes it a great […]

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