Smoked Leg of Lamb

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.