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August 2018

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Smoked Leg Of Lamb Recipe

Smoked Leg Of Lamb recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Smoked Leg Of Lamb recipe  PDF


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 and amp amp drained 5 qt Water
Trim e cess 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 mi ture 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

Smoked Leg Of Lamb recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
709 people have voted
Last Reviewed on 2018-08-21



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