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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Smoked leg of lamb is simply flavored with dried herbs to pair well with fresh vegetable side dishes. Smoking the lamb yields a tender piece of meat. Ingredients:
1/2 cup olive oil |
1/3 cup white vinegar |
2 teaspoons salt |
1 teaspoon pepper |
1 teaspoon dried thyme |
1 teaspoon dried marjoram |
1 garlic clove, minced |
1 (5- to 6-pound) leg of lamb |
hickory wood chunks |
Directions:
1. Stir together first 7 ingredients until blended.
2. Place lamb in a shallow dish or heavy-duty zip-top plastic bag; pour olive oil mixture over lamb. Cover or seal, and chill 8 hours, turning occasionally.
3. Soak wood chunks in water at least 30 minutes.
4. Prepare charcoal fire in smoker; let burn 15 to 20 minutes.
5. Drain wood chunks, and place on hot coals.
6. Remove lamb from marinade; pour marinade into water pan, and place pan in smoker. Add water to pan to depth of fill line.
7. Place lamb on lower food rack; cover with smoker lid.
8. Cook lamb 7 hours or until a meat thermometer inserted into thickest portion of lamb registers 150°. Add charcoal, wood chunks, and water to smoker as needed.
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