Title: Smoked leg of lamb
 Categories: Meats
      Yield: 9 Servings
 
      6 lb Leg of lamb, bone-in
      2    Garlic clove; slivered
           Salt
           Pepper
      2 tb Vermouth, dry
      2 tb Olive oil
      1    Bay leaf; crumbled
    1/2 ts Rosemary, dried; crumbled
      8 lb Charcoal briquets
  2 1/2 c  Hickory chips; soaked for
           -1 hour & drained
      5 qt ;Water
 
  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. Serve
  hot or at room temperature.
  
                                Recipe from Cuisine, August, 1983.
   On   27 JUN 95 230306 -0600