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