1 6 pound leg of lamb
1/2 medium onion -- chopped
10 cloves garlic
juice and zest of one lemon
3 tablespoons 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 tablespoons olive oil
The nite 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 overnite.
Prepare smoker bringing temp. to 200-220.
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 145 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