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Frada Kaplan and Larry Haley
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1 cup chopped fresh resemary
3/4 cup choped fresh basil
6 cloves garlic
1/2 cup olive oil
6 lb.leg of lamb,boned,trimmed and butterflied
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salt and pepper to taste
2 cups applewood or cherrywood chips,
soaked in water for 15 minutes and drained
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Blend rosemary,basil and garlic until paste forms.Slowly add oil until paste is smooth (can use a food processor).Spread this mixture over sur- face of lamb.Sprinkly with salt and pepper.Cover and refrigerate over- night.Prepare smoker on low heat with wood chunks.Cover and heat smoker to 160 degrees.Place lamb on rack,cover and smoke until meat thermometer reads 140 degrees for medium rare,approximately 45-60 minutes.Add wood chips as necessary to maintain smoke.Remove and let stand 15-20 minutes.Slice and serve.
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