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Ingredientes
- 6 lb Leg of lamb, bone-in
- 2 x Garlic clove, slivered
- Â Â Salt
- Â Â 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
- 2Â 1/2 c. Hickory chips, soaked for 1 hour & liquid removed
- 5 quart ,Water
Direcciones
- 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.)
- 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.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 831g | |
| Recipe makes 9 servings | |
| Calories 822 | |
| Calories from Fat 424 | 52% |
| Total Fat 47.05g | 59% |
| Saturated Fat 15.96g | 64% |
| Trans Fat 0.0g | |
| Cholesterol 160mg | 53% |
| Sodium 717mg | 30% |
| Potassium 699mg | 20% |
| Total Carbs 45.43g | 12% |
| Dietary Fiber 2.7g | 9% |
| Sugars 3.13g | 2% |
| Protein 51.39g | 82% |
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