Stove Top Smoker Pecan Smoked Leg of Lamb

A wonderful moist leg of lamb every time! From the Cameron Cooking Guide.

6 garlic cloves
parsley
1/4 cup olive oil
1/4 cup white wine
1 tablespoon dried rosemary
5 lbs leg of lamb
salt
2 tablespoons pecan wood chips
1 (12 ounce) jar jalapeno jelly

Chop the garlic and parsley, and mix with the olive oil, wine, and rosemary. Marinate the leg of lamb for 2 to 6 hours. Pour half the marinade into the drip tray, place leg of lamb on rack, season and form a foil tent to cover tightly.

Smoke on medium heat for 1 hour using pecan wood chips.

Remove foil, brush lamb with remaining marinade, and place into a 350° oven for approximately 1 hour.on the side.

By TxGriffLover. From Food.com