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Garlicky Smoke-roasted Lamb

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

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