Wood Brothers Lamb and Irish Smoked Potatoes

Though we think of pork when we think of barbecue, lamb is just as good and an unusual taste when you want variety.

• 1 (6 pound) boneless leg of lamb
• 3 tablespoons minced fresh garlic
• 4 tablespoons dried rosemary
• 1 tablespoon salt
• 2 tablespoons ground black pepper
• Butcher's twine
• 20 red potatoes, sliced
• 1 cup diced red onion
• 1/3 cup diced yellow bell pepper
• 1/3 cup diced green bell pepper
• 1/3 cup diced red bell pepper
• 1/4 cup diced scallion
• 1 tablespoon minced fresh garlic
• 1/2 cup minced fresh rosemary
• 1 tablespoon black pepper
• 1 teaspoon salt

METHOD

Slice the leg of lamb lengthwise and butterfly it open.

Mix the next 4 ingredients together, and rub the inside and the outside of the lamb with the mixture. Tie the lamb with butcher's twine. With a meat hook or hanging hook, hang the leg of lamb in the barbecue pit, or place the lamb on the top shelf of the pit so that its juices will fall into the pan of potatoes on the shelf below.

Cook the lamb 3 to 4 hours at 225 degrees.

Place potatoes, vegetables, and seasonings in a pan. Mix thoroughly. After the lamb has cooked 1 hour, place the pan in the pit beneath the lamb. Smoke potatoes for about 2 hours or until tender, stirring occasionally.

 

Reprinted with permission from ©2005 Lolis Eric Elie The Smokestack Lightning: Adventures in the Heart of Barbecue Country, published by TenSpeed Press

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