Garlicky Smoke-Roasted Lamb

         Yield: 1 Servings
Categories: Main Dishes, Lamb

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 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.