MARTINI SMOKED LAMB

In a food processor combine onion, garlic, lemon, gin and salt and process to combine. Add oil in a thin stream, to form marinate.

Place leg of lamb into a large sealable plastic bag and add martini marinade, and coat the lamb evenly. Place lamb into refrigerator and let stand over night.
Preheat barbecue to a high heat

Drain wet cherry wood chips and combine with dry. Wrap combined wood chips in aluminum foil. Use a fork to puncture holes in the top and bottom of the foil package to allow the smoke to flow through the package. The smoke flavour will infuse into the meat.

Place wood chip package directly over heat until the package begins to smoke. Once smoke is visible, turn to a medium-low heat. (220ºC)

Remove marinade lamb from refrigerator and bring to room temperature.

Transfer lamb to barbecue and smoke for 35 to 40 minutes per pound or until the internal temperature reads 145ºC, rare to medium rare.

Remove the lamb from barbecue and let stand for 10 minutes, slice lamb and serve warm or cold. Enjoy!

Yields: 8 servings