Smoked Leg of lamb recipes anyone?

Has anyone ever smoked or BBQ'ed a leg of lamb? If so do you have a good recipe?Smoked Leg of lamb recipes anyone?
6 lb Leg of lamb, bone-in


2 Garlic clove; slivered


Salt


Pepper


2 tb Vermouth, dry


2 tb Olive oil


1 Bay leaf; crumbled


1/2 ts Rosemary, dried; crumbled


8 lb Charcoal briquets


2 1/2 c Hickory chips; soaked for


-1 hour %26amp; drained


5 qt ;Water





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, olive oil, bay leaf, thyme and rosemary


in small bowl; work this mixture into lamb. (Lamb can be refrigerated at


this point, tightly wrapped in plastic, up to 24 hours. Bring to room


temperature before smoking.)





Set up smoker, using 8 pounds briquets and 2-1/2 cups soaked and drained


hickory chips. Add 5 quarts water to water pan.





Place lamb on upper rack of smoker; smoke until instant-reading thermo-


meter inserted into thickest part of meat away from bone registers 150F or


medium or 160F for well done, 4 to 6 hours. Serve hot or at room


temperatureSmoked Leg of lamb recipes anyone?
Oh you betcha! Lot's of em - lamb lover here. Last one I did I bought fresh mint and rosemary. I was able to buy them in very long sprigs (stems). Cleaned them in cold water - covered the outside of the leg with them - then wrapped them on with butchers string. Smoked in the smoker with apple wood (fruit woods seem to flavour best with lamb). Serve with mint/apple jelly or mint sauce or heck use a great british or irish chop sauce!
---------- Recipe via Meal-Master (tm) v8.02





Title: SMOKED LEG OF LAMB


Categories: Meats


Yield: 9 servings





6 lb Leg of lamb, bone-in


2 Garlic clove; slivered


Salt


Pepper


2 tb Vermouth, dry


2 tb Olive oil


1 Bay leaf; crumbled


1/2 ts Rosemary, dried; crumbled


8 lb Charcoal briquets


2 1/2 c Hickory chips; soaked for


-1 hour %26amp; drained


5 qt ;Water





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, olive oil, bay leaf, thyme and rosemary


in small bowl; work this mixture into lamb. (Lamb can be refrigerated at


this point, tightly wrapped in plastic, up to 24 hours. Bring to room


temperature before smoking.)





Set up smoker, using 8 pounds briquets and 2-1/2 cups soaked and drained


hickory chips. Add 5 quarts water to water pan.





Place lamb on upper rack of smoker; smoke until instant-reading thermo-


meter inserted into thickest part of meat away from bone registers 150F or


medium or 160F for well done, 4 to 6 hours. Serve hot or at room


temperature.





Recipe from Cuisine, August, 1983.


On 27 JUN 95 230306 -0600





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sounds good but no i dont =[
Gross eat a lamp sounds like the Black Sheep movie too me.
NO SOUNDS KINDA NASTY
no but i've smoked a joint.. ha ha
Here ya go! Have fun:





http://www.recipesource.com/main-dishes/meat/lamb/smoked-leg1.html
not off the top of my head, but i would try lookin for a recipe off of: www.cdkitchen.com





good luck!