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1
Soak the hickory chips in cold water for 1 hour.
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2
In a medium saucepan, combine the 3/4 cup of water, vinegar, Worcestershire sauce and lemon juice.
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3
Add 2 1/2 tablespoons of salt and 1/4 teaspoon of pepper and bring to a boil.
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4
Reduce the heat to moderate and stir just until the salt dissolves.
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5
Remove the sauce from the heat.
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6
Light a grill.
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7
Lightly brush the grate with oil.
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8
Drain the hickory chips and scatter them on the hot coals.
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9
If using a gas grill, place the chips in a 12-inch square of foil;fold the foil into a 6-inch square and poke 12 holes in the top.
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10
Place the package near the flames and let heat until smoking.
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11
Season the lamb with salt and pepper.
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12
Grill the lamb, boned side up, over moderate heat, covered, for 10 minutes.
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13
Generously brush the lamb with sauce and cook, covered, basting frequently, and turning the meat to avoid burning, for about 45 minutes, or until an instant-read thermometer inserted in the thickest part of the lamb registers 125 for medium rare or 140 for medium.
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14
Transfer the lamb to a cutting board, cover loosely with foil and let rest for 15 minutes.
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15
Thinly slice the lamb on the diagonal; transfer to a platter.
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16
Pour any accumulated juices on top and serve.
