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.