Recipe Lamb Smoked Leg Of Lamb
 

Smoked Leg Of Lamb Hot

A recipe for Smoked Leg Of Lamb. Follow the simple recipe instructions for Smoked Leg Of Lamb shared by other home cooking experts.


Ingredients

6 lb. Leg of lamb, bone-in

2 Garlic clove; slivered

Salt

Pepper

2 Tbs. Vermouth, dry

2 Tbs. Olive oil

1 Bay leaf; crumbled

1/2 Tsp. Rosemary, dried; crumbled

8 lb. Charcoal briquets

2 1/2 c. Hickory chips; soaked for 1 hour and 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. Recipe from Cuisine, August, 1983. On 27 JUN 95

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Reviewed by Jason
December 13, 2009
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0 of 0 people found the following review helpful

Huge fan of lamb here, especially the smoked variety. Gives me a great reason to use the smoker a whole lot more. I would add at least half an onion here, sliced into neat rings. Just upgrades all the flavors a bit. Thanks for the recipe.

 
 

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