Yield: 1 Servings
|5 pounds||Leg of lamb (up to 6)|
|½ medium||Onion, chopped|
|10 \N||Cloves garlic|
|1 \N||Lemon, juice & zest of|
|2 teaspoons||Kosher salt|
|¼ cup||Olive oil|
|1 cup||Beef stock|
|1 \N||Lemon , juice of|
|2 tablespoons||Olive oil|
MARTINI MOP (OPTIONAL
The nite before, prepare paste. In food processor, combine the oinion, 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 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. The mild flavor won't over-power the dish.
Posted to bbq-digest Digest V97 #044 by Jeff Lipsitt Cable <Jeff.Lipsitt@...> on Mar 21, 1997