Smoked Irish-Style Lamb and Potatoes Recipe

By Derrick Riches

Updated 12/15/18

rosemary and garlic leg of lamb and roast potatoes
Diana Miller / Getty Images
Ratings
(4)
  • Total: 4 hrs 20 mins
  • Prep: 20 mins
  • Cook: 4 hrs
  • Yield: 6 to 8 servings
Nutritional Guidelines (per serving)
204 Calories
7g Fat
24g Carbs
12g Protein
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Nutrition Facts
Servings: 6 to 8 servings
Amount per serving
Calories 204
% Daily Value*
Total Fat 7g 9%
Saturated Fat 3g 15%
Cholesterol 32mg 11%
Sodium 2655mg 115%
Total Carbohydrate 24g 9%
Dietary Fiber 3g 12%
Protein 12g
Calcium 108mg 8%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 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

Steps 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. Smoke for about 4 hours at 225 F.

  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, stirring occasionally.