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Garlicky Smoke-Roasted Lamb


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Lamb/mutton Main dish

Ingredients:

  • 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 wine
  • 1/4 c Water
  • 3 tb White wine Worcestershire sauce
  • 3/4 ts Cracked black pepper
  • 4 Bay leaves, crumbled
  • 6 Fresh (5-inch) mint sprigs
  • Vegetable cooking spray

Directions:

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 aside.
 
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 needed.
 
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 <jewel1@ix.netcom.com> on Dec 07, 1997