Ingredients
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.
Comments