Smoked Leg Of Lamb Recipe
Yield: 9 ServingsRecipe by luhu.jp
Ingredients:
6 lbs: Leg of lamb, bone-in
2: Garlic clove, slivered
Salt,
Pepper,
2 tbsp: Vermouth, dry
2 tbsp: Olive oil,
1: Bay leaf, crumbled
1/2 tsp: Rosemary, dried, crumbled
8 lbs: Charcoal briquets,
2 1/2 cup: Hickory chips, soaked for 1 hour & drained
5 quart: , 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 230306 -0600
Source from luhu.jp
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 230306 -0600
Source from luhu.jp
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Meats