| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 5 |
lb |
Leg of lamb (up to 6) |
| 1/2 |
md |
Onion, chopped |
| 10 |
|
Cloves garlic |
| 1 |
|
Lemon, juice & zest of |
| 3 |
tb |
Gin |
| 2 |
ts |
Kosher salt |
| 1/4 |
c |
Olive oil |
| 1 |
c |
Gin |
| 1 |
c |
Beef stock |
| 2/3 |
c |
Water |
| 1 |
|
Lemon , juice of |
| 2 |
tb |
Olive oil |
INSTRUCTIONS
MARTINI PASTE
MARTINI MOP (OPTIONAL
The nite before, prepare paste. In food processor, combine the oinion,
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 overnite. Prepare
smoker bringing temp. to 200-220. Remove meat from icebox let sit at room
temp. for 30 min. Mix mop (if u plan to baste) and warm over low heat.
Transfer lamb to smoker. Cook 35-40 min./lb until internal temp. is 145 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.
Posted to bbq-digest Digest V97 #044 by Jeff Lipsitt Cable
<Jeff.Lipsitt@ci.boston.ma.us> on Mar 21, 1997
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