0
(0)
CATEGORY CUISINE TAG YIELD
Meats Meats 9 Servings

INGREDIENTS

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
Recipe from Cuisine, August, 1983.

INSTRUCTIONS

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.
On   27 JUN 95 230306 -0600
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“People ignore God and then blame him for the chaos that results”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?