Smoked leg of lamb

Yield: 9 Servings

Measure Ingredient
6 pounds Leg of lamb, bone-in
2 \N Garlic clove; slivered
\N \N Salt
\N \N Pepper
2 tablespoons Vermouth, dry
2 tablespoons Olive oil
1 \N Bay leaf; crumbled
½ teaspoon Rosemary, dried; crumbled
8 pounds Charcoal briquets
2½ cup Hickory chips; soaked for 1 hour & drained
5 quarts ;Water
\N \N Recipe from Cuisine, August, 1983.

Trim excess fat from lamb. Cut ½-inch incisions 2 inches apart over surface of lamb; insert slivers of garlic into incisions. Rub lamb with salt and pepper. Combine vermouth, olive oil, bay leaf, thyme and rosemary in small bowl; work this mixture into lamb. (Lamb can be refrigerated at this point, tightly wrapped in plastic, up to 24 hours. Bring to room temperature before smoking.) Set up smoker, using 8 pounds briquets and 2-½ cups soaked and drained hickory chips. Add 5 quarts water to water pan.

Place lamb on upper rack of smoker; smoke until instant-reading thermo- meter inserted into thickest part of meat away from bone registers 150F or medium or 160F for well done, 4 to 6 hours. Serve hot or at room temperature.

On 27 JUN 95 230306 -0600

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