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 & 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 -----