Smoked Leg Of Lamb

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Title: SMOKED LEG OF LAMB
Categories: Meats
Yield: 9 servings

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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