Smoked Irish-Style Lamb and Potatoes Recipe

rosemary and garlic leg of lamb and roast potatoes
Diana Miller / Getty Images
  • 4 hrs 20 mins
  • Prep: 20 mins,
  • Cook: 4 hrs
  • Yield: 6 to 8 servings

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.

What You'll Need

  • For the Lamb:
  • 1 lamb leg (boneless)
  • 3 tablespoons (45 mL) fresh rosemary
  • 4 cloves garlic (minced)
  • 2 tablespoons (30 mL) black pepper
  • 2 tablespoons (30 mL) kosher salt
  • For the Potatoes:
  • 15 medium potatoes
  • 1 cup (240 mL) diced onion
  • 1 cup (240 mL) bell pepper (seeded and diced)
  • 2 cloves garlic (minced)
  • 1 tablespoon (15 mL) salt
  • 1 tablespoon (15 mL) black pepper

How to Make It

  1. Prepare mixture for lamb in a small bowl.
  2. 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.
  3. Place lamb on the top shelf of the smoker. Allow to smoke for about 4 hours at 225 F / 110 C.
  4. 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. Be sure to stir occasionally.
    Nutritional Guidelines (per serving)
    Calories 204
    Total Fat 7 g
    Saturated Fat 3 g
    Unsaturated Fat 3 g
    Cholesterol 32 mg
    Sodium 2,655 mg
    Carbohydrates 24 g
    Dietary Fiber 3 g
    Protein 12 g
    (The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)