Garlicky Smoke-Roasted Lamb
2 c Alder wood chips
1 Lean, (3-pound) bone-in leg
-of lamb roast
5 Cloves garlic, sliced
1 1/2 c Chablis or other dry white
1/4 c Water
3 tb White wine Worcestershire
3/4 ts Cracked black pepper
4 Bay leaves, crumbled
6 Fresh (5-inch) mint sprigs
Vegetable cooking spray
1 Alder wood chips produce a delicately flavored smoke that enhances the
taste of the lamb without overpowering it. Mesquite chips can be used also.
Find wood chips for smoking at hardware or grocery stores.
2 Soak alder wood chips in water 1 to 24 hours. Drain well.
3 Trim fat from roast. Make 1/2-inch-deep slits into roast; place garlic in
slits. Combine wine and next 4 ingredients in a large zip-top heavy-duty
plastic bag. Add roast; seal bag, and marinate in refrigerator 8 hours,
turning bag occasionally. Remove roast from bag, reserving marinade; set
4 Prepare charcoal fire in meat smoker, and let burn 15 to 20 minutes.
Place alder chips on top of coals. Place water pan in smoker; add reserved
marinade and mint sprigs. Add hot tap water to fill pan.
5 Coat grill rack with cooking spray; place rack in smoker. Place roast on
rack; insert meat thermometer into thickest portion of roast. Cover with
smoker lid, and cook 3 hours or until meat thermometer registers 140 deg
(rare). Refill water pan with water, and add additional charcoal to fire as
6 Remove roast from smoker; let stand 10 minutes before serving. Yield: 12
servings (serving size: 3 ounces lamb).
CALORIES 167 (36% from fat) / PROTEIN 24.2g / FAT 6.6g (SAT 2.4g, MONO
2.9g, POLY 0.4g) / CARB 1g / FIBER 0g / CHOL 76mg / IRON 1.9mg / SODIUM
78 mg / CALCIUM 12mg
From Cooking Light, July/Aug 1993, page 130.
Posted to MM-Recipes Digest V4 #318 by Julie Bertholf
on Dec 07, 1997