• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Garlicky Smoke-Roasted Lamb

  • Recipe Submitted by on

Category: Lamb/Sheep, Main Dish

 Ingredients List

  • 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


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

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