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Categories:
lamb bone garlic salt black pepper vermouth dry olive oil bay leaves rosemary charcoal briquette hickory seasoning water
Viewed: 69 - Published at: 3 years agoIngredients
- 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
- 1/2 teaspoon rosemary leaves dried, crumbled
- 8 pounds charcoal briquette
- 2 1/2 cups hickory seasoning
- 5 quarts water
Method
- 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.
