Smoked Leg Of Lamb

• 1/2 cup olive oil
• 1/2 cup wine vinegar
• 1/2 cup dry white 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

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 225u0b0 F temperature.
8. Cook lamb 4 - 5 hours or until a meat thermometer inserted into thickest portion of lamb registers 150u0b0F 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.

olive oil, wine vinegar, white wine, salt, pepper, rosemary, marjoram, garlic, lamb, hickory wood chunks

Taken from www.food.com/recipe/smoked-leg-of-lamb-419419 (may not work)