'Dirty Martini' Marinade for Lamb

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K Kruger

Senior Cook
Joined
Jan 10, 2005
Messages
326
Location
Okeechobee, Fla
Many thanks to S Petrone for the idea.



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.
 
Thanks, Chris.

Tex--Yes, pitted olives. I was running with the 'martini' theme but you could use any olives of your choice. The jal-stuffed jumbos would be a good idea. Or just a jalapeño or serrano or two. Maybe some pickled jalapeño with a little of the brine...
 
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