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Smoked Leg Of Lamb Recipe
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6 lb Leg of lamb, bone-in 2 Garlic clove; slivered Salt Pepper 2 tb Vermouth, dry 2 tb Olive oil 1 Bay leaf; crumbled 1/2 ts Rosemary, dried; crumbled 8 lb Charcoal briquets 2 1/2 c Hickory chips; soaked for -1 hour & drained 5 qt ;Water Trim excess fat from lamb. Cut 1/2-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 2-1/2 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. Recipe from Cuisine, August, 1983. On 27 JUN 95 230306 -0600 -----
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