Food, Wine & Just Good Living With SaucyJoe

It started with a love of food, wine & fun and blossomed into a maddening pursuit of the best recipes, techniques, grills, smokers, wines, crafted beers, rubs, marinades and sauces... We do more than play with our meat though -- we review and discuss all things cooking, drinking, reading, laughing and living at SaucyJoe's.

Tuesday, May 23, 2006

It's Martini Time

Dr. Dave passed this recipe along to post since technology was not his friend today. I always encourage using you favorite drinks as part of your marinades. One for the marinade, one for me ... two for the marinade, one, two for me.

I must say, this is the first time I've ever heard of a Martini paste or Martini mop. I am so happy that it turned out well on the first try!!!

Martini Leg of Lamb

I got this recipe from Cheryl and Bill Jamison’s book Smoke and Spice, and tried it on Mothers Day. It was with some trepidation, because it’s scary to try a new recipe on a $35 piece of meat. Everything turned out very nicely. We had a tasty, moist and tender leg of lamb dinner.

Martini Paste
½ Medium Onion, Chopped
10 Garlic Cloves
Juice and Zest of 1 Lemon
3 Tblsp Gin
2 Tsp Kosher Salt
¼ Cup Olive Oil

5-6 Pound Leg of Lamb.

Martini Mop
1 Cup Gin
1 Cup Beef Stock
Juice of 1 Lemon
2 Tblsp Olive Oil

Prepare the Martini Paste the night before you plan to cook. Put the onion, garlic, lemon gin and salt into a food processor and puree. Continue running the food processor and add the oil until a thin paste forms.

Spread the paste over the lamb. Wrap it in plastic, and refrigerate overnight.

Soak wood chips in water overnight if possible. I used 90 % Maple wood chips with about 10% Hickory wood chips.

The next day, remove the lamb from the refrigerator and set out for about 30 minutes. Prepare the smoker bringing the temperature to 200°F - 220°F. Add the chips to the smoke box and place the lamb on a middle rack in the smoker.

Mix the Martini Mop ingredients together with 2/3 cup of water in a saucepan and warm the mixture over low heat.

I smoked the lamb for 6 hours, basting the meat with the Martini Mop every 30 minutes. The internal temperature of the lamb was 155°F because my family likes meat medium well done. For medium rare meat, the internal temperature should be 145°F.

Remove the lamb from the smoker and let sit for 10 minutes. Slice and serve.


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