| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats | 9 | Servings | |
INGREDIENTS
| 6 | lb | Leg of lamb, bone-in |
| 2 | Garlic clove, slivered | |
| Salt | ||
| Pepper | ||
| 2 | T | Vermouth, dry |
| 2 | T | Olive oil |
| 1 | Bay leaf, crumbled | |
| 1/2 | t | Rosemary, dried crumbled |
| 8 | lb | Charcoal briquets |
| 2 1/2 | c | Hickory chips, soaked for |
| 1 hour & drained | ||
| 5 | qt | Water |
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 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. Recipe from Cuisine, August, 1983. On 27 JUN 95 230306 -0600 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 636
Calories From Fat: 395
Total Fat: 43.8g
Cholesterol: 202.6mg
Sodium: 220.7mg
Potassium: 798.8mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 56.2g