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Ingredients:
- 1 leg of lamb, (at least 5 lbs)
- 2 cups dry white wine
- 2 small lemons, sliced thin
- 1 tablespoon rosemary
- 1 tablespoon thyme
- 1 stick cinnamon
Preparation:
Mix wine, thinly sliced lemons and seasonings. Marinate leg of lamb in a covered container in refrigerator for 1 day. Turn lamb 4 times. Reserve marinade in refrigerator for use with cooked lamb. In a grill with a lid, start charcoal with enough coals to
burn 1 1/2 to 2 hours.
Soak hickory wood chunks in water.
When the coals burn down to a glow, place several soaked hickory wood chunks on the fire. Score the leg of lamb in several places. Cover grill and cook leg of lamb for 1 1/2 hours, or until 140° for rare, 150° for medium, or 160° for well done. Let leg of land stand 10 minutes before slicing. If desired, strain leftover marinade and boil until reduced by half. meat or serve on the side.
When the coals burn down to a glow, place several soaked hickory wood chunks on the fire. Score the leg of lamb in several places. Cover grill and cook leg of lamb for 1 1/2 hours, or until 140° for rare, 150° for medium, or 160° for well done. Let leg of land stand 10 minutes before slicing. If desired, strain leftover marinade and boil until reduced by half. meat or serve on the side.
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