Dirty Martini Marinade for Lamb

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Bruce B

Master Chef
Joined
Jan 4, 2005
Messages
6,759
Location
Utica, MI
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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