Smoked Lamb Roast (Without a Smoker) Recipe

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Smoked Lamb Roast (Without a Smoker)
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Ingredients
13
Count
Nutrition
797
Calories
Total time
3
Minutes
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Ingredients:

  • 3 -5 lbs lamb
  • 3 -4 garlic cloves
  • 2 tbsp mint jelly
  • 4 tbsp crushed mint
  • 3 tbsp rosemary
  • 2 tbsp onion powder
  • 2 cups water
  • 1/2 cup olive oil
  • 1 cup apple smoking wood chips
  • 1 tbsp salt
  • 1 -2 tbsp pepper

Directions:

  1. In the an shallow aluminum tray combine the water, wood chips, and 1 tbl of the crushed mint. Stir a bit and set aside to soak while preparing the Lamb.
  2. Heat your grill to around 300 degrees and keep the lid closed.
  3. In a bowl, combine the vinegar, olive oil, the mint jelly, and the rest of the dried herbs. Whisk or blend until well mixed. Set aside.
  4. Unwrap the clean the lamb. Chop the garlic cloves into quarters. At even intervals, take a long, thin bladed knife and push about halfway into the lamb. You want to make small holes that reach around the center mass of the meat. Insert the garlic cloves into the holes.
  5. Baste some of the vinegar/herb mix onto the meat.
  6. Place a piece of foil tightly over the tray of wood chips and then with a toothpick, make evenly spaced, small holes in the top. Not too many though. Around 7 to 10 should do.
  7. Place in grill below rack on grill. Make sure to use oven mitts.
  8. Replace rack and place another piece of foil on the rack and place lamb in center of it. Curl up the sides of the foil to save any juices that will run off. This will aide in the smoking process.
  9. If you like more flavor, you can always shake on some more rosemary, garlic powder, or onion powder, but there should be plenty in the baste mix.
  10. 10. Close lid and let cook for 45 minute Then turn the roast over, baste and cook for another 45 minute Be generous with your basting. It will increase the flavor in the smoke ring of the meat.
  11. Repeat at least 2 more times, depending how well-done you want your meat, but no more than 6 times or the meat will get over done and chewy. I like mine rare in the middle so I do a total of 3 hours of cooking time. (Until meat is about 160-170 degrees in the center).
  12. If you have a lot of baste mix left over after your last turn, just pour it into the foil directly under the lamb.
  13. Once cooked to your liking, remove lamb from grill and let stand for at least 15 minutes to let the juices redistribute.
  14. Slice up and enjoy. I like to eat mine with garlic and rosemary mashed potatoes and steamed asparagus, with mint jelly on the side. It also makes great cold lamb sandwiches.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 796.86 Kcal (3336 kJ)
Calories from fat 596.34 Kcal
% Daily Value*
Total Fat 66.26g 102%
Cholesterol 165.53mg 55%
Sodium 1012.58mg 42%
Potassium 603.92mg 13%
Total Carbs 9.41g 3%
Sugars 2.61g 10%
Dietary Fiber 1.55g 6%
Protein 39.15g 78%
Vitamin C 3.2mg 5%
Vitamin A 0.4mg 12%
Iron 49.3mg 274%
Calcium 75.3mg 8%
Amount Per 100 g
Calories 228 Kcal (955 kJ)
Calories from fat 170.63 Kcal
% Daily Value*
Total Fat 18.96g 102%
Cholesterol 47.36mg 55%
Sodium 289.73mg 42%
Potassium 172.8mg 13%
Total Carbs 2.69g 3%
Sugars 0.75g 10%
Dietary Fiber 0.44g 6%
Protein 11.2g 78%
Vitamin C 0.9mg 5%
Vitamin A 0.1mg 12%
Iron 14.1mg 274%
Calcium 21.5mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 21.1
    Points
  • 22
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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