Recipe - Garlicky Smoke-Roasted Lamb

2 cup Alder wood chips
1 Lean, (3pound) bonein leg
of lamb roast
5 Cloves garlic, cut or sliced up
1 One half cup Chablis or other dry white
wine
One fourth cup Water
3 tablespoon White wine Worcestershire
sauce
Three fourths teaspoon Cracked black pepper
4 Bay leaves, crumbled
6 Fresh (5inch) 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 1/2inchdeep slits into roast; place garlic in
slits. Combine wine and next 4 ingredients in a large ziptop heavyduty
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 MMRecipes Digest V4 #318 by Julie Bertholf
jewel1@ix.netcom.com on Dec 07, 1997