---------- Recipe via Meal-Master (tm) v8.02
  
       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
  
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