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Receta Smoked Leg Of Lamb
by Global Cookbook

Smoked Leg Of Lamb
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Ingredientes

  • 6 lb Leg of lamb, bone-in
  • 2 x Garlic clove, slivered
  •     Salt
  •     Pepper
  • 2 Tbsp. Vermouth, dry
  • 2 Tbsp. Extra virgin olive oil
  • 1 x Bay leaf, crumbled
  • 1/2 tsp Rosemary, dry, crumbled
  • 8 lb Charcoal briquets
  • 2 1/2 c. Hickory chips, soaked for 1 hour & liquid removed
  • 5 quart ,Water

Direcciones

  1. 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, extra virgin olive oil, bay leaf, thyme and rosemary in small bowl; work this mix into lamb. (Lamb can be refrigerated at this point, tightly wrapped in plastic, up to 24 hrs. Bring to room temperature before smoking.)
  2. Set up smoker, using 8 pounds briquets and 2-1/2 c. soaked and liquid removed hickory chips. Add in 5 qts water to water pan.
  3. Place lamb on upper rack of smoker; smoke till instant-reading thermo- meter inserted into thickest part of meat away from bone registers 150F or possibly medium or possibly 160F for well done, 4 to 6 hrs. Serve warm or possibly at room temperature.