Include in Print View:

Smoked Beef Dip

Smoked Beef Dip recipe image
This Mediterranean dip features Pound leg of lamb, MARTINI PASTE:, Onion -- chopped, Garlic, Juice and zest of one lemon. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 380.6
Dietary: Gluten-free
Description
This Mediterranean dip features Pound leg of lamb, MARTINI PASTE:, Onion -- chopped, Garlic, Juice and zest of one lemon. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 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
Directions
  1. 1
    The night before, prepare paste.
  2. 2
    In food processor, combine the onion, garlic lemon, gin and salt and process to combine.
  3. 3
    Continue processing, pouring in the oil until a thin paste forms.
  4. 4
    Generously spread the paste on the lamb.
  5. 5
    Place lamb in plastic bag and refrigerate overnight .
  6. 6
    Prepare smoker bringing temp.
  7. 7
    to 200-220F (104&# 194;°C).
  8. 8
    Remove meat from icebox let sit at room temp.
  9. 9
    for 30 min.
  10. 10
    Mix mop (if you plan to baste) and warm over low heat.
  11. 11
    Transfer lamb to smoker.
  12. 12
    Cook 35-40 min./lb.
  13. 13
    until internal temp.
  14. 14
    is 145F for rare-med.
  15. 15
    rare.
  16. 16
    Baste meat w/mop every 45-50 min.
  17. 17
    in wood-burning pit, or as appropriate for your style smoker.
  18. 18
    Remove lamb and let sit 10 min.
  19. 19
    Slice and serve warm or chilled.
  20. 20
    TIP: Leg of lamb is best when lightly smoked in a water smoker.
  21. 21
    But other types will yield pleasing results.
  22. 22
    If using a wood-burning pit, wrap the lamb in foil after the first hour!
  23. 23
    TIP: Use coarse kosher salt.
  24. 24
    The mild flavor won't over-power the dish

Nutrition Facts

Servings 1

Amount Per Serving
Calories 380.6kcal
% Daily Value *
Total Fat 31.7g49%
Saturated Fat 6.8g34%
Cholesterol 46.8mg16%
Sodium 9796.1mg409%
Total Carbohydrate 8.4g3%
Dietary Fiber 1.8g8%
Sugars 2.0g
Protein 16.8g34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: beef, blending, chopped, dip, garlic, gin, juice, kosher, lamb, leg, lemon, martini, mediterranean, mop, oil, olive, one, onion, optional, paste
Read it online: https://www.chefs-mate.com/recipe/smoked-beef-dip/