Recipe courtesy of David Rosengarten
Save Recipe Print
Total:
12 hr 20 min
Prep:
20 min
Cook:
12 hr
Yield:
8 Servings

Ingredients

Barbecue Sauce:
Mint Butter:

Directions

Prepare a slow charcoal fire with hardwood charcoal. Soak 1 1/2 lbs of wood chips (hickory, cherry or other hardwood or fruitwood) in water for 20 minutes. When coals are glowing and coated with white ash, spread evenly and top with wood chips. Place lamb on a rack in grill. Cover and smoke 2 1/2 hours, turning every half hour and checking to make sure there are no flames -- if flaming, douse with a little water. Cool. Refrigerate lamb overnight. Slice lamb from bone, and shred slices. The meat will still be mostly raw.

Prepare Barbecue Sauce: In a large pot combine molasses, tomato puree, chili sauce, mustard, Worcestershire, Tabasco and garlic. Add lamb and simmer for one hour.

Meanwhile, prepare Mint Butter: In workbowl of food processor combine mint and shallots and pulse to puree. Add butter and process until completely incorporated.

When lamb is ready, remove from heat and stir in mint butter. Serve

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Lamb Shepherd's Pie

Recipe courtesy of Shauna James Ahern

Roasted Leg of Lamb

Recipe courtesy of Alex Guarnaschelli

Stuffed Leg of Lamb

Recipe courtesy of Catherine Scorsese

Grilled Leg of Lamb

Recipe courtesy of Tim Ferree

Marinated Leg of Lamb

Recipe courtesy of Ardis Publishers

Roasted Leg of Lamb

Recipe courtesy of Tyler Florence

Roast Leg of Lamb

Recipe courtesy of Food Network Kitchen

Grilled Leg of Lamb

Recipe courtesy of Ina Garten

Stuffed Leg of Lamb

Recipe courtesy of Michele Urvater

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.