| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Lamb, Main dish | 1 | Servings | |
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 | T | White wine Worcestershire |
| sauce | ||
| 3/4 | t | Cracked black pepper |
| 4 | Bay leaves, crumbled | |
| 6 | Fresh, 5-inch mint sprigs | |
| Vegetable cooking spray | ||
| mg / CALCIUM 12mg |
INSTRUCTIONS
1997 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 From Cooking Light, July/Aug 1993, page 130. Posted to MM-Recipes Digest V4 #318 by Julie Bertholf <[email protected]> on Dec 07,
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