Garlicky smoke-roasted lamb
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Alder wood chips |
| 1 | Lean, (3-pound) bone-in leg of lamb roast | |
| 5 | Cloves garlic, sliced | |
| 1½ | cup | Chablis or other dry white wine |
| ¼ | cup | Water |
| 3 | tablespoons | White wine Worcestershire sauce |
| ¾ | teaspoon | 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 ½-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.