Trim excess fat from lamb. Cut 1 cm incisions 5 cm apart over surface of lamb; insert slivers of garlic into incisions. Rub lamb with salt and pepper. Combine vermouth, olive oil, bay leaf, thyme and rosemary in small bowl; work this mixture into lamb. (Lamb can be refrigerated at this point, tightly wrapped in plastic, up to 24 hours. Bring to room temperature before smoking.) Set up smoker, using 8 pounds briquets and 2- half cups soaked and drained hickory chips. Add 5 litre water to water pan. Place lamb on upper rack of smoker; smoke until instant-reading thermometer inserted into thickest part of meat away from bone registers 70ºC or medium or 70ºC for well done, 4 to 6 hours. Serve hot or at room temperature. Recipe from Cuisine, August, 1983. On 27 JUN 95 230306 -0600 ----