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Smoked Leg of Lamb

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Submitted by donnylau

Ingredients

6 2.7
POUNDS KG LEG OF LAMB
bone-in
2 2
EACH EACH GARLIC CLOVES
slivered
1 1
X X SALT *
1 1
X X BLACK PEPPER *
2 3E+1
TABLESPOONS ML VERMOUTH
dry *
2 3E+1
TABLESPOONS ML OLIVE OIL
1 1
EACH EACH BAY LEAVES
crumbled *
½ 2.5
TEASPOON ML ROSEMARY LEAVES
dried, crumbled
8 3.6
POUNDS KG CHARCOAL BRIQUETTE *
2 ½ 591
CUPS ML LIQUID SMOKE
hickory *
5 5
QUARTS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 692g (24.4 oz)
Amount per Serving
Calories 1323 58% from fat
 % Daily Value *
Total Fat 85g 131%
Saturated Fat 34g 171%
Trans Fat 0g
Cholesterol 456mg 152%
Sodium 396mg 16%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 259g
Vitamin A 0% Vitamin C 2%
Calcium 6% Iron 66%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Sugar-Free
 

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