Recipe courtesy of Kevin Kruger
Dirty Martini Marinade for Lamb
1 small bottle Beefeater gin (like you get on an airplane)
3/4 c white vermouth
8 green olives
2 Tbls brine from the olive jar
6 cloves garlic
the zest from 1 lemon
2 Tbls minced fresh rosemary
3/4 c e.v. olive oil
several turns of the peppermill
2 tsp salt
Process all till smooth. Using a sharp paring knife, make several stabs into the flesh, all over the lamb. Put the meat into a large Ziplock, pour in the marinade, zip it closed. Massage the meat through the bag. Refrigerate 18-24 hours, turning the bag and massaging briefly 2-3 times. Ready your cooking apparatus of choice. Remove the lamb from the bag, shake off the excess marinade (optional); grill, smoke or rotisserie till done to your liking.
I usually kettle indirect or rotis @ ~325 with grapevine or citrus wood..
Dirty Martini Marinade for Lamb
1 small bottle Beefeater gin (like you get on an airplane)
3/4 c white vermouth
8 green olives
2 Tbls brine from the olive jar
6 cloves garlic
the zest from 1 lemon
2 Tbls minced fresh rosemary
3/4 c e.v. olive oil
several turns of the peppermill
2 tsp salt
Process all till smooth. Using a sharp paring knife, make several stabs into the flesh, all over the lamb. Put the meat into a large Ziplock, pour in the marinade, zip it closed. Massage the meat through the bag. Refrigerate 18-24 hours, turning the bag and massaging briefly 2-3 times. Ready your cooking apparatus of choice. Remove the lamb from the bag, shake off the excess marinade (optional); grill, smoke or rotisserie till done to your liking.
I usually kettle indirect or rotis @ ~325 with grapevine or citrus wood..