Side Pannel
Smoked Leg of Lamb
Ingredients List
- 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
Directions
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.
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.
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