Dirty Martini Marinade for Lamb - BBQ Central

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Old 09-09-2006, 12:32 PM   #1
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Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
Dirty Martini Marinade for Lamb

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..
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Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
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