Lamb marinade
- Thread starter Jim in IL
- Start date
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kitchenelf
Chef Extraordinaire
Hi Jim,
Here is a lamb marinade that I think you will enjoy.
1/4 c Salad or olive oil
2 tb Wine vinegar
2 ts Mustard, prepared
1 ts Rosemary leaves,
-crushed
1 1/2 ts Salt
3/4 ts Onion salt
1/4 ts Black pepper
1/4 ts Ginger, ground
1/4 ts Garlic, minced
-(instant)
Mix together. Refrigerate. Marinate lamb overnight. Makes 1/2 cup.
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I just did a search and this looks awesome!!!!!
Lamb Marinade
2 cups sherry vinegar
4 cups red wine
2 cups soy sauce
1 cup sugar
4 cups olive oil blend
3/4 cup chopped rosemary
3/4 cup garlic, minced
1/4 cup black pepper
1 cup parsely, chopped
Charbroiled Lamb on a Stick (directions for one serving)
3 each: lamb, skewers
2 ounces carmalized onions, warmed
1 ounce sweet chili sauce
parsley, chopped
COOKING INSTRUCTIONS:
1. Season and grill the skewers to medium rare.
2. Place the onions on the plate and top with skewers.
3. Drizzle the lamb with the sauce.
4. Sprinkle on the chopped parsley.
If you don't have to, don't use all the marinade - it will keep for a couple months in the fridge with all that vinegar in it!
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You could still use the recipe I posted for a "crust" and let your pieces sit in it all day. You could also use some balsamic vinegar in this and I bet it would be good. Play with it - maybe leaving out the pine nuts - I don't think you would need those.
LEG OF LAMB WITH ROSEMARY/MUSTARD PESTO (sort of)
5-6# leg of lamb
1/2 cup dijon mustard
1 TBS soy sauce
1/2 tsp. ground ginger
1/4 cup olive oil
3-4 branches of rosemary with leaves stripped off
fresh thyme with leaves stripped off (5-6 branches - depending on size)
2 cloves garlic
salt and pepper to taste
1/4 cup toasted pine nuts or toasted walnuts or pecans
1. Toast pine nuts, walnuts, or pecans, in oven set on 375? F. or toast in dry skillet set on med-high and tossed until done.
2. In Cuisinart or blender add all of the ingredients except oil. Turn machine on and slowly drizzle in oil until everything is blended. You might not need to use all the oil, or you may need more, it just depends on how much rosemary you used, etc. You want it to be a little thick. Taste and adjust salt, pepper, rosemary, or garlic until it suits your taste. If it's a little strong that's OK because it will help flavor the lamb better.
Put lamb in shallow pan, cover with this mixture and bake. I bake mine at 325? until 140? as we like ours rare. Take your lamb out about 5? less than you like it and let sit for 5-10 minutes. Will continue cooking after you take out of oven and sitting will let the juices absorb back into the meat and not just run out.
--------------------------------------------------------------------------------------
Here is a lamb marinade that I think you will enjoy.
1/4 c Salad or olive oil
2 tb Wine vinegar
2 ts Mustard, prepared
1 ts Rosemary leaves,
-crushed
1 1/2 ts Salt
3/4 ts Onion salt
1/4 ts Black pepper
1/4 ts Ginger, ground
1/4 ts Garlic, minced
-(instant)
Mix together. Refrigerate. Marinate lamb overnight. Makes 1/2 cup.
--------------------------------------------------------------------------------------
I just did a search and this looks awesome!!!!!
Lamb Marinade
2 cups sherry vinegar
4 cups red wine
2 cups soy sauce
1 cup sugar
4 cups olive oil blend
3/4 cup chopped rosemary
3/4 cup garlic, minced
1/4 cup black pepper
1 cup parsely, chopped
Charbroiled Lamb on a Stick (directions for one serving)
3 each: lamb, skewers
2 ounces carmalized onions, warmed
1 ounce sweet chili sauce
parsley, chopped
COOKING INSTRUCTIONS:
1. Season and grill the skewers to medium rare.
2. Place the onions on the plate and top with skewers.
3. Drizzle the lamb with the sauce.
4. Sprinkle on the chopped parsley.
If you don't have to, don't use all the marinade - it will keep for a couple months in the fridge with all that vinegar in it!
-------------------------------------------------------------------------------------
You could still use the recipe I posted for a "crust" and let your pieces sit in it all day. You could also use some balsamic vinegar in this and I bet it would be good. Play with it - maybe leaving out the pine nuts - I don't think you would need those.
LEG OF LAMB WITH ROSEMARY/MUSTARD PESTO (sort of)
5-6# leg of lamb
1/2 cup dijon mustard
1 TBS soy sauce
1/2 tsp. ground ginger
1/4 cup olive oil
3-4 branches of rosemary with leaves stripped off
fresh thyme with leaves stripped off (5-6 branches - depending on size)
2 cloves garlic
salt and pepper to taste
1/4 cup toasted pine nuts or toasted walnuts or pecans
1. Toast pine nuts, walnuts, or pecans, in oven set on 375? F. or toast in dry skillet set on med-high and tossed until done.
2. In Cuisinart or blender add all of the ingredients except oil. Turn machine on and slowly drizzle in oil until everything is blended. You might not need to use all the oil, or you may need more, it just depends on how much rosemary you used, etc. You want it to be a little thick. Taste and adjust salt, pepper, rosemary, or garlic until it suits your taste. If it's a little strong that's OK because it will help flavor the lamb better.
Put lamb in shallow pan, cover with this mixture and bake. I bake mine at 325? until 140? as we like ours rare. Take your lamb out about 5? less than you like it and let sit for 5-10 minutes. Will continue cooking after you take out of oven and sitting will let the juices absorb back into the meat and not just run out.
--------------------------------------------------------------------------------------
