Name: Smoked Leg of Lamb
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.

Seeking mortification of sin just to quiet the soul and find relief from the torment of the conscience, all the while neglecting to deal with the root cause of sin, is a result of self-love. Men are diverted from coming to God this way. This is of the most common deception in which men ruin their souls. They seek to apply themselves to victory over the troubling sin but do not allow their conviction to lead them to the gospel. They perish in their 'reformation'.

John Owen

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

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