LAMB MARINADE RECIPES (FROM ALL OVER THE WORLD)
From several options of marinade for lamb chops to other cuts of lamb marinade recipes. On average each yields just over a cup - enough for a leg of lamb, lamb shoulder or four to six lamb chops. More ideas in the post.
Provided by CraftBeering
Categories Cooking Tips and How Tos
Time 5m
Number Of Ingredients 23
Steps:
- For the Mint Yogurt Marinade - chop the mint, mince the garlic, squeeze the lemon juice and mix the ingredients together. Cover the lamb chops completely. This marinade also tenderizes, so do not use it overnight - 2 to 3 hours is ideal.
- For the Spiced Dark Ale Marinade - first soak the star anise in the ale for 5 minutes then add the rest of the ingredients and whisk until combined. Cover the lamb chops with the marinade.
- For the Greek Marinade - chop the oregano (or use the dried version) and mince the garlic. Mix all the ingredients and rub all over the lamb chops.
GARLIC MARINATED LAMB WITH GARLIC CHIVE MASHERS
Steps:
- Mix all ingredients together and marinate chops for at least 4 hours, preferably overnight. Grill to desired doneness.;
- Bake the potatoes until fully cooked (about 45 minutes at 350 degrees). In a saucepan, saute half of the chives and garlic in a little butter. Add cream and reduce by 50 per cent. With a hand blender, mix well and check for seasoning. Add the remaining chives. Hand mash the potatoes, skin and all. Add the cream, butter and check for seasoning. Serve with vegetable following.;
GEORGIAN LAMB MARINADE
This recipe is from a Time-Life cookbook published in the 70's (I believe). It is from the former USSR Georgia, not the US state. It was originally used for lamb kebabs but we use it for roast lamb. Make once the recipe for each 2 pounds of lamb.
Provided by joan.keith
Categories Lamb/Sheep
Time P1DT2h
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients. Pour into a large baggie and add lamb. Seal baggie, removing as much air as possible. Put in another baggie and seal. Refrigerate overnight, turning occasionally. Roast as normal starting in a hot oven, about 400 degrees and turning down after 10 minutes to 325 or so. Cook till done, using a meat thermometer. The time will depend on how large the lamb is, whether it has a bone, etc.
Nutrition Facts : Calories 42.7, Fat 3.4, SaturatedFat 0.5, Sodium 582.4, Carbohydrate 3.2, Fiber 0.4, Sugar 1.3, Protein 0.3
HERB GARDEN MARINADE FOR LAMB
I love the taste of fresh herbs with lamb. Use this marinade recipe as a guide, or adjust to your own tastes. Love mint? Add more. Hate oregano? Leave it out and add more of the other herbs. There is enough marinade for about 3 pounds of lamb chops. Double or triple it for a leg of lamb roast.
Provided by Bibi
Time 4h10m
Yield 8
Number Of Ingredients 8
Steps:
- Pour olive oil into a 1-gallon (or larger) resealable bag. Add salt and pepper and stir to combine. Stir in oregano, mint, and parsley until evenly distributed.
- Add lamb roast to the bag, or add lamb chops in a single layer. Place rosemary sprigs and lemon slices on top. Squeeze out most of the air, seal the bag, and marinate in the refrigerator for at least 4 hours, turning every hour.
- When ready to cook, remove lemon slices and rosemary sprigs. Drain excess marinade and prepare lamb as you like.
Nutrition Facts : Calories 172 calories, Carbohydrate 1.6 g, Fat 18.7 g, Fiber 0.7 g, Protein 0.2 g, SaturatedFat 2.6 g, Sodium 360.8 mg
MARINADE FOR LAMB
Steps:
- Combine the garlic, lemon juice, olive oil and thyme and pour over meat (see note). Turn to coat evenly and allow to marinate two hours at room temperature, turning occasionally.
- Drain the meat before broiling.
- After broiling, remove the meat to a platter. Carefully remove as much fat as possible (but not juices) from the broiling pan and, placing it over a top burner, add a little water and stir to loosen all browning. Add dill, salt and pepper and boil briefly. Turn off heat, add butter to taste, stir until melted and pour over meat.
Nutrition Facts : @context http, Calories 134, UnsaturatedFat 11 grams, Carbohydrate 3 grams, Fat 14 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 2 grams, Sodium 103 milligrams, Sugar 1 gram, TransFat 0 grams
GEORGIAN SHASHLYK (CAUCASIAN-STYLE SKEWERED LAMB)
Traditionally made from lamb, but can be made with pork, beef, poultry or sturgeon. The only important thing is that the meat should be fresh and not frozen, and you have to marinate longer if you use chicken. Cook time includes time to marinate. Serve with fresh tomatoes, grilled vegetables, greens, onion, cheese and dry wine.
Provided by littleturtle
Categories Lemon
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Marinade: In a large bowl, beat together the grated onion, lemon juice, olive oil, salt and pepper.
- Add the meat and toss it in the marinade to coat it thoroughly, then allow to marinate at room temperature for at least 3 hours, tossing every hour or so to keep the meat moist.
- Light a layer of coals in a charcoal broiler and burn until a white ash appears on the surface, or preheat your kitchen broiler to its highest point.
- Remove the meat from the marinade and string them on 4 long skewers, pressing them firmly together, alternate the lamb with the chunks of onion.
- Broil 4" from the source of the heat, turning the skewers occasionally, until the meat is done to your taste and the onions are brown.
- For rare allow about 10 minutes; well-done (which is more typical of Georgian cooking) will take about 15.
- Slide the meat off onto individual plates and garnish with scallions and lemon.
Nutrition Facts : Calories 686.1, Fat 52.2, SaturatedFat 21.6, Cholesterol 163.3, Sodium 729.5, Carbohydrate 15.4, Fiber 3.6, Sugar 4.9, Protein 39.5
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