Instructions: Soak alder wood chips in water 1 to 24 hours. Drain well.

Trim fat from roast. Make 1/2-inch-deep slits into roast; place garlic in slits. Combine wine and next 4 ingredients in a large zip-top heavy-duty plastic bag. Add roast; seal bag, and marinate in refrigerator 8 hours, turning bag occasionally. Remove roast from bag, reserving marinade; set aside.

Prepare charcoal fire in meat smoker, and let burn 15 to 20 minutes. Place alder chips on top of coals. Place water pan in smoker; add reserved marinade and mint sprigs. Add hot tap water to fill pan.

Coat grill rack with cooking spray; place rack in smoker. Place roast on rack; insert meat thermometer into thickest portion of roast. Cover with smoker lid, and cook 3 hours or until meat thermometer registers 140 deg

(rare). Refill water pan with water, and add additional charcoal to fire as needed.

Remove roast from smoker; let stand 10 minutes before serving.

Yield: 12
servings (serving size: 3 ounces lamb).

NOTES : Alder wood chips produce a delicately flavored smoke that enhances the taste of the lamb without overpowering it. Mesquite chips can be used also. Find wood chips for smoking at hardware or grocery stores.

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