Martini Lamb

Recipe Ingredients

1		Leg of lamb
		MARTINI PASTE:
1/2		Onion - chopped (medium)
10		Garlic
		Juice and zest of one lemon
3 tablespoons	45ml	Gin
2 teaspoons	10ml	Kosher salt
1/4 cup	59ml	Olive oil
		MARTINI MOP (OPTIONAL):
1 cup	237ml	Gin
1 cup	237ml	Beef stock --
2/3 cup	157ml	Water
		Juice of one lemon
2 tablespoons	30ml	Olive oil

Recipe Instructions

The night before, prepare paste. In food processor, combine the onion, garlic lemon, gin and salt and process to combine. Continue processing, pouring in the oil until a thin paste forms.

Generously spread the paste on the lamb. Place lamb in plastic bag and refrigerate overnight

.

Prepare smoker bringing temp. to 200-220F. Remove meat from icebox let sit at room temp. for 30 min. Mix mop (if you plan to baste) and warm over low heat.

Transfer lamb to smoker. Cook 35-40 min./lb. until internal temp. is 145F for rare-med. rare. Baste meat w/mop every 45-50 min. in wood-burning pit, or as appropriate for your style smoker.

Remove lamb and let sit 10 min.

Slice and serve warm or chilled.

TIP: Leg of lamb is best when lightly smoked... in a water smoker. But other types will yield pleasing results. If using a wood-burning pit, wrap the lamb in foil after the first hour!

TIP: Use coarse kosher salt. The mild flavor won't over-power the

dish.

Source:
Jeff Lipsitt

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