Recipe - Martini Lamb

5 pound Leg of lamb (up to 6)

MARTINI PASTE
One half md Onion, chopped
10 Cloves garlic
1 Lemon, juice & zest of
3 tablespoon Gin
2 teaspoon Kosher salt
One fourth cup Olive oil

MARTINI MOP (OPTIONAL
1 cup Gin
1 cup Beef stock
2/3 cup Water
1 Lemon , juice of
2 tablespoon Olive oil

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 200220. 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 3540 min./lb until internal temp. is 145 for
raremed. rare. Baste meat w/mop every 4550 min. in woodburning 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 woodburning pit, wrap
the lamb in foil after the first hour!

TIP: Use coarse kosher salt. The mild flavor won't overpower the dish.
Posted to bbqdigest Digest V97 #044 by Jeff Lipsitt Cable
Jeff.Lipsitt@ci.boston.ma.us on Mar 21, 1997