Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      6 pound       leg of lamb
                        MARTINI PASTE:
     1/2  medium        onion -- chopped
  10      cloves        garlic
                        juice and zest of one lemon
   3      tablespoons   gin
   2      teaspoons     kosher salt
     1/4  cup           olive oil
                        MARTINI MOP (OPTIONAL):
   1      cup           gin
   1      cup           beef stock --
     2/3  cup           water
                        juice of one lemon
   2      tablespoons   olive oil

Preparation:

The night before, prepare paste. In food processor, combine the onion, garlic lemon, gin and salt and process to combine. Continue processing, pouring in the oil until a thin paste forms. Generously spread the paste on the lamb. Place lamb in plastic bag and refrigerate overnight . Prepare smoker bringing temp. to 200-220F. Remove meat from icebox let sit at room temp. for 30 min. Mix mop (if you plan to baste) and warm over low heat. Transfer lamb to smoker. Cook 35-40 min./lb. until internal temp. is 145F for rare-med. rare. Baste meat w/mop every 45-50 min. in wood-burning pit, or as appropriate for your style smoker. Remove lamb and let sit 10 min. Slice and serve warm or chilled. TIP: Leg of lamb is best when lightly smoked... in a water smoker. But other types will yield pleasing results. If using a wood-burning pit, wrap the lamb in foil after the first hour! TIP: Use coarse kosher salt. The mild flavor won't over-power the dish