Cheryl Alters Jamison, Bill Jamison

Martini Leg of Lamb

Preparation info
  • Serves

    6 to 8

    • Difficulty

      Easy

Appears in
Smoke & Spice: Cooking With Smoke, the Real Way to Barbecue
Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

  • About

This gin-scented dish is an elegant lamb preparation, inspired by a creation of Jinx and Jefferson Morgan, great cooks, Caribbean hoteliers, and bons vivants.

Ingredients

Martini Paste

  • ½ medium onion, chopped
  • 10 garlic cloves
  • Juice and zest of 1

Method

  1. The night before you plan to barbecue, prepare the paste. In a food processor, combine the onion, garlic, lemon juice and zest, gin, and salt and process to combine. Continue processing, pouring in the oil until a thin paste forms.
  2. Generously spread the paste on the lamb. Place the lamb in a plastic bag and refrigerate it overnight.
  3. Prepare the smoker