Serves 1
Directions
- 1Score the leg of lamb by making diagonal cuts on the fatty side in one direction.
- 2Make diagonal cuts in the opposite direction to create a diamond pattern.
- 3Combine the roasted garlic, herbs, and olive oil in a bowl.
- 4Apply the garlic and herb mixture generously over the scored leg of lamb, ensuring it gets into the cuts.
- 5Place chopped onions and carrots into an aluminum pan.
- 6Add halved garlic heads to the pan with the vegetables.
- 7Add small potatoes to the pan.
- 8Season the vegetables with pepper.
- 9Place the pan of vegetables and the leg of lamb on the smoker grill.
- 10Close the smoker and cook until the lamb is browned and the vegetables are tender.
- 11Remove the lamb and vegetables from the smoker.
- 12Cover the lamb and vegetables in the pan with aluminum foil.
- 13Return the covered pan to the smoker to continue cooking and resting.
- 14Remove the lamb from the pan and separate the meat from the bone using tongs.
- 15Shred the lamb meat.
- 16Serve the shredded lamb with the roasted potatoes on a plate.
- 17Garnish with fresh herbs.
Ingredients
- Leg of lamb
- Roasted garlic
- Herbs
- Olive oil
- Onions
- Carrots
- Potatoes
- Pepper
Equipment
Cutting boardKnifeBowlSpoonAluminum panSmokerTongsAluminium foilPlate
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