As St. Patrick’s Day approaches, we like to share Irish-themed dishes enjoy and celebrate the day. Truthfully, it’s just another excuse to grill grill grill! This week, we have Smoked Irish-Style Lamb and Potatoes, a grilling enthusiast’s take on roast and potatoes. Featuring fresh rosemary and garlic, this preparation cooks everything together in the smoker.
Begin by butterflying the lamb leg in order to season it with a spice mixture of rosemary, garlic, black pepper, and salt. After the rub, close the lamb leg and secure with kitchen twine for grilling. Begin cooking the lamb in the smoker on the top shelf. After an hour, prepare a grill pan with the potatoes, onion, and bell pepper, and then season with garlic, salt, and pepper. Place this pan under the lamb to catch all the dripping while finishing preparation. When finished, the lamb and vegetables will be tender, juicy, and succulent – perfect for an Irish-American holiday.
Smoked Irish-Style Lamb and Potatoes 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
Smoked Irish-Style Lamb and Potatoes Directions
- Prepare mixture for the lamb in a small bowl.
- 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.
- Place lamb on the top shelf of the smoker. Allow it to smoke for about 4 hours at 225 F / 110 C.
- 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.
Taken from TheSpruce.com