| 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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