Smoked Leg of Lamb
Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | pounds |
leg of lamb
bone-in |
|
| 2 | each |
garlic cloves
slivered |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 2 | tablespoons |
vermouth
dry |
* |
| 2 | tablespoons |
olive oil
|
|
| 1 | each |
bay leaves
crumbled |
*
|
| ½ | teaspoon |
rosemary leaves
dried, crumbled |
|
| 8 | pounds |
charcoal briquette
|
* |
| 2 ½ | cups |
liquid smoke
hickory |
*
|
| 5 | quarts |
water
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.7 | kg |
leg of lamb
bone-in |
|
| 2 | each |
garlic cloves
slivered |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 3E+1 | ml |
vermouth
dry |
* |
| 3E+1 | ml |
olive oil
|
|
| 1 | each |
bay leaves
crumbled |
*
|
| 2.5 | ml |
rosemary leaves
dried, crumbled |
|
| 3.6 | kg |
charcoal briquette
|
* |
| 591 | ml |
liquid smoke
hickory |
*
|
| 5 | quarts |
water
|
*
|
Directions
Trim excess fat from lamb.
Cut ½-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 2½ 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.
