Martini Leg Of Lamb            

Ingredients

5 lb Leg of lamb (up to 6)

Martini Paste
1/2 md Onion, chopped
10 Cloves garlic
1 Lemon, juice & zest of
3 tb Gin
2 ts Kosher salt 1/4 c Olive oil

Martini Mop:
1 c Gin
1 c Beef stock
2/3 c Water
1 Juice of 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 200-220. Remove meat from icebox let sit at room temp. for 30 min. Mix mop (if u 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.