Smoked Leg Of Lamb



INGREDIENTS:

6 lb Leg of lamb, bone-in

2 Garlic clove; slivered

salt and 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

DIRECTIONS:

1. 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.)
  
2. Set up smoker, using 8 pounds briquets and 2-1/2 cups soaked
and drained hickory chips.  Add 5 quarts water to water pan.
  
3. Place lamb on upper rack of smoker; smoke until
instant-reading thermometer 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.



Smoked Leg Of Lamb