Chili-smoked Lamb

Total Time: 31 hrs Preparation Time: 25 hrs Cook Time: 6 hrs

Ingredients

• Servings: 8
• 1 (12 ounce) jar chili sauce
• 1 (7 ounce) can green chilies, diced
• 1 teaspoon hot pepper sauce
• 1 jalapeno pepper, seeded and chopped
• 2 (3 1/2 lb) boneless lamb, rib end roasts rolled and tied
• 1 (12 ounce) can beer
• 1 cup mesquite wood chips, soaked in water for 30 minutes and drained

Recipe

• 1 combine first 4 ingrediens (chili sauce - jalapeno)in a bowl.
• 2 place roast in roasting pan and rub all over with marinade, pouring remainder over roast. pour beer over all. refrigerate for 24 hours, turning occassinally.
• 3 preheat coals to medium low in smoker (*to smoke in a coverered barbeque, preheat coals to medium low in grill. push coals to sides. place marinade in 7 x 11-inch disposable aluminum pan. put pan in center of coals and fill with water. spread mesquite over coals. smoke lamb until meat therometer registers 170-degrees f, turning several times).
• 4 spread mesquite chips on coals.
• 5 pour marinade in drip pan and fill with water.
• 6 plae lamb on smoker rack over the drip pan.
• 7 cover smoker and smoke until meat therometer registers 170-degrees f., adding more water to drip pan as needed (5 1/2 hours).