Smoked Irish-style Lamb and Potatoes
Prep Time: 15 Min | Cook Time: 3 Hrs
Ingredients
- 1 4-5 lb. boneless leg of lamb
- 2 3 Tbsp. fresh rosemary
- 3 6 cloves garlic, minced and divided into 3rds
- 4 2 Tbsp. black pepper
- 5 3 Tbsp. Kosher salt
- 6 3 Tbsp. olive oil
- 7 15 medium potatoes, quartered
- 8 1 C. diced onion
- 9 1 bell pepper, seeded and diced
- 10 Kitchen twine for tying
- 11 Aluminum baking pan
INSTRUCTIONS
1. Rinse lamb and pat dry with paper towel.
2. Combine rosemary, 2/3 of minced garlic (4 cloves), 2 Tbsp. salt, pepper and olive oil into a small bowl and mix well.
3. Rub mixture all over lamb and tie securely in multiple spots with kitchen twine. Snip off any excess twine.
4. Combine potatoes, onion, pepper, remaining 1/3 of minced garlic (2 cloves), and 1 Tbsp. salt into sturdy pan. Mix well and set aside.
5. Add smokin’ stone/heat deflector, place lamb on warming rack, and smoke at 250°F for 1 hour.
6. Place pan with potato mixture on grate under lamb (to catch drippings) and smoke for another 2 hours. Lamb is done when internal temperature reaches 140°F, for medium-rare.
7. Remove lamb from the grill, allow to rest for 20 minutes before slicing in 1”-1½” increments.
Cut and remove kitchen twine before serving.