|Nutritional Guidelines (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 24g||9%|
|Dietary Fiber 3g||12%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This smoked Irish-style lamb with potatoes is a convenient dish since you can cook everything in the smoker. Just load everything up and let it go for about 3 hours.
- For the Lamb:
- 3 tablespoons/45 mL fresh rosemary
- 4 cloves garlic (minced)
- 2 tablespoons/30 mL black pepper
- 2 tablespoons/30 mL Kosher salt
- 1 lamb leg (boneless)
- For the Potatoes:
- 15 medium potatoes
- 1 cup/240 mL onion (diced)
- 1 cup/240 mL bell pepper (seeded and diced)
- 2 cloves garlic (minced)
- 1 tablespoon/15 mL salt
- 1 tablespoon/15 mL black pepper
In a small bowl, combine the rosemary, garlic, black pepper, and Kosher salt.
Butterfly lamb and place half the ingredients inside and rub remaining ingredients on the surface of the lamb.
Close lamb leg and tie with kitchen twine to secure it.
Place lamb on the top shelf of the smoker. Smoke for about 4 hours at 225 F.
One hour after the lamb has been in the smoker, place potatoes, onion, and bell pepper in a sturdy pan. Sprinkle with minced garlic, salt, and black pepper. Position the pan with potatoes under the lamb. Expect drippings from lamb to come into contact with potatoes. Allow potatoes to smoke for 2 to 2/12 hours, stirring occasionally.