Originally Posted by deelady
Hmmm....pretty sure they'd mind!
why not a lemon and olive oil marinade??I love it when the meat is fork tender....is that considered mush to you??
You still need a knife for this. Not exactly sure what fork tender means. But Lamb is like an red meat. Even the rarest steak will require a sharp knife.
As for lemon, there is a problem there. Remember when I said avoid acidic marinades for lamb? Lemon juice is about as acidic as it comes. It will actually cook the lamb. That's how they make serviche. Throw in some lime juice with some fish, in a few hours the fish is cooked.
Lemon could be added at the end right before being put on the grill though to add that flavor you are looking for. Add an extra little Mediterranean kick...