Martini Lamb
May 3, 2019
Ingredients
- 1 6 pound leg of lamb
- ***MARTINI PASTE***
- 1/2 medium onion
- chopped
- 10 centiliters garlic
- juice and zest of one lemon
- 3 tablespoons gin
- 2 teaspoons kosher salt
- 1/4 cup olive oil
- ***MARTINI MOP (OPTIONAL)
- 1 cup gin
- 1 cup beef stock --
- 2/3 cup water
- one lemon
- juice of
- 2 tablespoons olive oil
Directions
- Step 1 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.
- Step 2 Generously spread the paste on the lamb. Place lamb in plastic bag and refrigerate overnight .
- Step 3 Prepare smoker bringing temp. to 200-220F.
- Step 4 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.
- Step 5 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.
- Step 6 Slice and serve warm or chilled.
- Step 7 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!
- Step 8 TIP: Use coarse kosher salt. The mild flavor won’t over-power the dish.