Leg Of Lamb With Pork Loin In Double Smoker Cooker Recipe
Ingredients
| 1 leg of lamb | ||
| Porkloin | 1 Small | |
| Fresh mint | ||
| Salt | To Taste | |
| Cayenne pepper | 1 | |
| Dry white wine | 1 Cup (16 tbs) | |
| Dried mint | 1 Teaspoon, crushed | |
| 1 large clove garlic, whole | ||
| Lea & perrins worcestershire sauce | 1 Tablespoon | |
| 1 large onion, peeled and whole | ||
| Water | ||
| 5 to 7 lbs. charcoal | ||
| 3 or 4 pieces pecan or hickory wood | ||
Directions
Salt and pepper pork and lamb (remove most of fat from lamb).
Pat fresh mint on lamb, trying to make it stick as much as possible.
Put wine, dried mint, garlic, Lea & Perrins, and onion in water pan.
Light charcoal, let it burn down, then place wood on it.
Put water pan in smoker cooker and add water carefully until pan is filled.
Place lamb on bottom grill, pork on top grill.
Close cooker and cook for approximately 4 to 5 hours.
Check to see if pork is coming away from bone.
If it is, the meat is done.
Pat fresh mint on lamb, trying to make it stick as much as possible.
Put wine, dried mint, garlic, Lea & Perrins, and onion in water pan.
Light charcoal, let it burn down, then place wood on it.
Put water pan in smoker cooker and add water carefully until pan is filled.
Place lamb on bottom grill, pork on top grill.
Close cooker and cook for approximately 4 to 5 hours.
Check to see if pork is coming away from bone.
If it is, the meat is done.
Chef
