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Thread: Martini Lamb

  1. #1
    Recipe Feeder Easy Recipe Finder's Avatar
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    Martini Lamb

    1 whole Lamb Leg
    MARTINI PASTE:
    1/2 clove Onion -- chopped
    10 clove Garlic
    juice zest one lemon
    3 tbs. Gin
    2 tsp. Kosher Salt
    1/4 cup Olive Oil
    MARTINI MOP
    1 cup Gin
    1 cup Beef Stock -- as needed
    2/3 cup
    juice one lemon
    2 tbs. Olive Oil

    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.
    Last edited by Easy Recipe Finder; June 20th, 2008 at 12:57 AM.

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