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Smoked Leg of Lamb

Yield 8 servings
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

How to Make It

  1. Stir together first 7 ingredients until blended.

    Marinating Meat
  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.