Yield: 9 Servings
|6 pounds||Leg of lamb, bone-in|
|2 \N||Garlic clove; slivered|
|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|
|\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