• Choose a category
• All
• Classic-Fiction

Charcoal:

Indirect heat, medium ash

Split charcoal bed (about 2 dozen coals per side)

20 replacement coals

Heavy-duty drip pan set between banks of charcoal

Clean, oiled grate on medium setting

INGREDIENTS (MAKES 4 SERVINGS)

4 pieces veal shank, cut for osso buco, about 1 pound each

11/3 cups Sicilian Herb Bath (page 356)

Oil for coating grill grate

1½ cups Orange Tapenade Dip (page 391)

¼ cup chopped fresh flat-leaf parsley

DIRECTIONS

1. Put the veal shanks in a gallon-size zipper-lock bag with the herb bath. Seal the zipper, leaving about an inch open; push on the bag to release any trapped air through the opening, and close the zipper completely. Massage the liquid gently into the meat and refrigerate for 6 to 12 hours.

2. Heat the grill as directed.

3. Remove the shanks from the marinade; discard the marinade. Brush the grill grate and coat it with oil. Put the shanks on the grill away from the heat, cover the grill, and cook until an instant-read thermometer inserted into the thickest part of the shanks registers about 150°F, about 1 hour, turning halfway through. If your grill has a temperature gauge, it should stay at around 350°F.

4. Remove the shanks to a large serving platter; drizzle with some of the orange tapenade dip and sprinkle with the parsley. Serve with the remaining tapenade dip.

Lemon-Garlic Lamb Riblets

Lamb ribs can be purchased as a rack of 7 or 8 ribs, or cut into individual ribs, called riblets. Either way they are a great and delicious alternative to pork ribs. Their one drawback is a tendency to be very fatty; soaking them in buttermilk and spices helps to counteract the fat and soothe their strong flavors. These ribs are served with a refreshing cucumber salad, tossed in some of the same buttermilk marinade.

TIMING

Prep: 5 minutes (plus 5 minutes for marinade)

Marinate: 6 to 12 hours

Grill: 30 minutes

GRILL TOOLS AND EQUIPMENT

• Long-handled tongs

* * *

THE GRILL

Gas:

Indirect heat, medium-high (350° to 400°F)

Clean, oiled grate

Charcoal:

Direct heat, medium ash

12-by-12-inch charcoal bed (about 3 dozen coals)

Clean, oiled grate on middle setting

INGREDIENTS (MAKES 4 SERVINGS)

3 pounds lamb riblets, cut into individual riblets

2 cups Garlic-Buttermilk Marinade (page 350)

Finely grated zest and juice of 1 lemon

1 large cucumber, peeled, seeded, and finely diced

1 teaspoon kosher salt

Pinch of crushed red pepper flakes

1 clove garlic, minced

Oil for coating grill grate

DIRECTIONS

1. Put the riblets in a gallon-size zipper-lock bag with the marinade, half of the lemon zest, and half of the lemon juice. Seal the zipper, leaving about an inch open; push on the bag to release any trapped air through the opening, and close the zipper completely. Massage the liquid gently into the meat and refrigerate for 6 to 12 hours.

2. Heat the grill as directed.

3. Toss the diced cucumber and salt in a bowl. Set aside for 10 minutes. Put the cucumber in a flat-woven dish towel. Wrap the towel around the cucumber and wring until most of the juice from the cucumber has drained through the towel. Toss the cucumber in a small serving bowl with the red pepper flakes, garlic, and remaining lemon zest and juice. Set aside.

4. Remove the riblets from the marinade; discard the marinade.

5. Brush the grill grate and coat it with oil. Put the riblets on the grill away from the heat, cover the grill, and cook until an instant-read thermometer inserted into the thickest rib registers about 145°F, about 30 minutes. If your grill has a temperature gauge, it should stay at around 375°F.

6. Serve the riblets with the cucumber relish.

Moroccan Barbecued Lamb Shanks

Lamb shanks are not for the dainty. Because they are smaller than the shanks of veal or pork, they are not cut into delicate cross sections. Lamb shanks are served whole, a leg on a plate—think cave cuisine. These shanks are permeated with North African spices; they radiate cinnamon, thyme, coriander, and lemon—an exotic harmony.

TIMING

Prep: 15 minutes (plus 5 minutes for rub)

Grill: About