Smoked Leg Of Lamb

Total Time: 14 hrs Preparation Time: 8 hrs Cook Time: 6 hrs

Ingredients

• Servings: 6
• 1/2 cup olive oil
• 1/2 cup wine vinegar
• 1/2 cup dry wine
• 1 teaspoon sea salt
• 1 teaspoon pepper
• 1 teaspoon dried rosemary
• 1 teaspoon dried marjoram
• 1 tablespoon minced garlic
• 5 -6 lbs leg of lamb
• hickory wood chunks or chips

Recipe

• 1 stir together first 8 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 4 - 6 hours, turning occasionally.
• 3 soak a couple cups of wood chunks/chips in water at least 30 minutes.
• 4 prepare charcoal fire in smoker; let burn 15 to 20 minutes. drain wood chunks, and place on hot coals.
• 5 remove lamb from marinade; pour marinade into water pan, and place pan in smoker. add water to pan to depth of fill line.
• 6 for gas smoker pre-heat on medium for about 30 minutes with wood chips in the chip tray and water bowl filled accordingly.
• 7 place lamb on middle food rack; cover/close smoker. try to maintain smoker at about 225° f temperature.
• 8 cook lamb 4 - 5 hours or until a meat thermometer inserted into thickest portion of lamb registers 150°f add charcoal, wood chunks, and water to smoker as needed.
• 9 note: remove the smoked leg of lamb from the smoker or grill when its internal temperature reaches a temperature 5 to 10 degrees under your target done temperature. cover loosely with tin foil, the temperature will rise 5 to 10 degrees as the meat rests for 20 minutes (a must-do step) before slicing and serving. the result is moist, tender and full of flavor.