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Add a photoRaciónes: 12
Ingredientes
- 2 c. alder wood chips
- 1 x lean bone-in leg of lamb roast (3-lb.)
- 5 x cloves garlic sliced
- 1 1/2 c. Chablis or possibly other dry white wine
- 1/4 c. water
- 3 Tbsp. white wine Worcestershire sauce
- 3/4 tsp cracked black pepper
- 4 x bay leaves crumbled
- 6 x fresh mint sprigs (5-inch) Vegetable cooking spray
Direcciones
- Soak alder wood chips in water 1 to 24 hrs. Drain well.
- 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 in roast; seal bag, and marinate in refrigerator 8 hrs, turning bag occasionally. Remove roast from bag, reserving marinade; set aside.
- Prepare charcoal fire in meat smoker, and let burn 15 to 20 min. Place alder chips on top of coals. Place water pan in smoker; add in reserved marinade and mint sprigs. Add in warm tap water to fill pan.
- 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 hrs or possibly till meat thermometer registers 140 deg
- (rare). Refill water pan with water, and add in additional charcoal to fire as needed.
- Remove roast from smoker; let stand 10 min before serving.
- Yield: 12servings (serving size: 3 ounces lamb).
- NOTES : Alder wood chips produce a delicately flavored smoke which enhances the taste of the lamb without overpowering it. Mesquite chips can be used also. Find wood chips for smoking at hardware or possibly grocery stores.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 35g | |
| Recipe makes 12 servings | |
| Calories 26 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.01g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 27mg | 1% |
| Total Carbs 1.21g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.29g | 0% |
| Protein 0.1g | 0% |
