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Martini Lamb
Ingredients:
1 6 pound leg of lamb
MARTINI PASTE:
1/2 medium onion -- chopped
10 cloves garlic
juice and zest of one lemon
3 tablespoon gin
2 teaspoons kosher salt
1/4 cup olive oil
MARTINI MOP (OPTIONAL):
1 cup gin
1 cup beef stock --
2/3 cup water
juice of one lemon
2 tablespoon olive oil
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. |
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