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.
SPICY LAMB MARINADE
Make and share this Spicy Lamb Marinade recipe from Food.com.
Provided by JoyfulCook
Categories Lamb/Sheep
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all the ingredients; add the chops and marinade for as long as possible.
- Great cooked under or in the grill or the BBQ, served with salads. Gujerati Potatoes, spicy tomatoes or any choice of your own.
Nutrition Facts : Calories 45.5, Fat 4, SaturatedFat 0.5, Sodium 6.9, Carbohydrate 3.2, Fiber 1.2, Sugar 0.6, Protein 0.6
LAMB MARINADE
This is a lamb marinade for real lamb lovers! Perfect for lamb kabobs. Pour over lamb in a sealable container and marinate for 24 hours.
Provided by Jim Lemonia
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 10m
Yield 8
Number Of Ingredients 11
Steps:
- Combine lemon juice, orange juice, Worcestershire sauce, olive oil, oregano, honey, garlic, mustard, garlic powder, liquid smoke, and lemon pepper in a bowl.
Nutrition Facts : Calories 158.3 calories, Carbohydrate 8.4 g, Fat 14.2 g, Fiber 0.7 g, Protein 0.7 g, SaturatedFat 1.9 g, Sodium 113.4 mg, Sugar 4.8 g
SPICY LAMB BOLOGNESE
Provided by Giada De Laurentiis
Categories main-dish
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 28
Steps:
- Heat a medium Dutch oven over medium heat. Add the butter and oil and warm until the butter is melted. Add the carrots, celery, onions and 1/2 teaspoon salt. Cook, stirring often, until the vegetables are soft but have no color, about 6 minutes. Add the beef and lamb and cook, breaking apart the meat with a wooden spoon, until the meat is cooked through and no longer pink, about 5 minutes. Stir the tomato paste, chili paste, red pepper flakes and garlic into the meat mixture. Cook the tomato paste, stirring often, about 2 minutes. Add the milk. Bring to a simmer and cook, stirring occasionally, until the milk is almost entirely evaporated, about 20 minutes.
- Add the wine, bay leaf, Parmesan rind, tomatoes and 1/2 teaspoon salt. Bring to a simmer and reduce the heat to low to just maintain a gentle simmer. Simmer the sauce, stirring occasionally to prevent sticking, 1 1/2 to 2 hours. Skim the oil from the surface.
- Spoon the sauce over the Creamy Polenta with Spinach, reserving any extra to serve on the side. Serve with the Parmesan sprinkled over the top and a drizzle of olive oil.
- In a Dutch oven, bring the chicken broth, oil, garlic and 1 1/2 cups water to a boil over medium-high heat. Reduce the heat to medium low and whisk in the polenta. Season with 1/2 teaspoon salt and cook, stirring occasionally with a wooden spoon, about 10 minutes. Stir in the Parmesan, mascarpone, pecorino and butter. Cook, stirring often, about 5 minutes. Fold in the spinach and cook until wilted, about 5 minutes longer. Add 1/4 cup water if the mixture gets too thick.
- Pour the polenta onto a large board or platter. Serve with grated Parmesan over the top.
SPICY LEG OF LAMB
There are so many ways to make things spicy. Here, we are going to use a two-pronged attack plan: dry spices and fresh chiles. I love the "cooked in" spices that meld seamlessly with the meat and the surprise of the fresh chiles and vinegar to finish. I also like taking a few minutes to make a sauce once the meat comes out of the oven. This allows a period for the meat to rest before carving.
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h35m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- The objective: A nice, pink, juicy leg of lamb has a final temperature of about 120 degrees F. Use a shallow roasting pan or baking sheet with a fitted rack. Elevating the lamb slightly off the bottom of the roasting pan allows the hot air to better circulate around the meat as it cooks.
- Preheat the oven to 350 degrees F.
- Toast the spices: In a medium bowl, combine the cayenne, fennel seeds, dry mustard, paprika, red pepper flakes and cinnamon. Mix the spices and pour them out onto a baking sheet. Place the tray inside the oven for 1 minute to warm the spices and allow them to toast slightly. This will awaken their flavors. Remove the tray from the oven.
- Make the paste to coat the leg of lamb: In a small bowl, combine the olive oil, molasses and salt. Add the toasted spices and mix together to create a paste. Coat all sides of the leg in the seasoning paste. If you have time, allow the lamb to sit out for about an hour and come closer to room temperature. Alternatively, you can marinate the lamb like this for several hours (or overnight) in the refrigerator before cooking.
- Cook the lamb: Place the lamb leg in the center of the fitted rack on the roasting pan and place it in the center of the oven. Cook, undisturbed, for 30 minutes. Use an instant-read meat thermometer and take the temperature of the thickest part of the leg meat. Your meat thermometer should read about 85 degrees F. Cook for an additional 30 minutes. Ideally, the thickest part of the leg should come to about 118 degrees F. Remove the lamb from the roasting pan to a flat surface to rest.
- Make the sauce: In a medium bowl, whisk together vinegar and mustard. Place the fresh chiles on a flat surface and, with a small knife, cut them both into thin rounds, ribs, seeds and all.
- Pour off some of the drippings from the bottom of the roasting pan. Put the pan on top of a burner on your stove. Start a low heat under the pan and when the drippings begin to sizzle, add in the mustard, vinegar and fresh chiles. Taste for seasoning. Pour over the leg of lamb.
- Carve the meat: Begin carving at the loin end of the leg; you want to carve at a right-angle relative to the grain of the meat. Observe that this meat has lines almost like a piece of wood, aim the blade of your knife at a right-angle to the grain and slice thin pieces. Arrange the slices on a platter with the sauce.
INDIAN SPICED BARBECUED LAMB
Yogurt-based marinades create a delicious thin crust when they char, so are ideal for barbecues
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course
Time 5h
Number Of Ingredients 8
Steps:
- Using a hand blender or mini food processor, whizz marinade ingredients to a smooth paste, then season with salt. Lay the lamb in a ceramic dish and coat with the marinade. Cover in cling film and leave to marinate in the fridge for at least 4 hrs or preferably overnight.
- If you are using a charcoal barbecue, wait for the coals to become white and glowing (light the barbecue about an hour before you want to cook the lamb). If using a gas barbecue, cook the lamb over medium heat. Lift lamb out of the marinade and barbecue, flesh-side down, for about 25 mins. Flip it over and give the fat side about 15 mins. When the lamb has a dark brown crust and is cooked to your liking, leave it to rest on a board for 15 mins. (If the weather forces you indoors, the lamb can be roasted at 220C/200C fan/gas 7 for about an hour for pink meat; the breads can be cooked on a very hot griddle).
- To serve, carve the lamb into thick slices and scatter with the coriander and some of the Pickled red onion (see below). Serve the remaining onion in a dish alongside the raita and breads (see recipes, below).
Nutrition Facts : Calories 519 calories, Fat 30 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 62 grams protein, Sodium 0.36 milligram of sodium
SPICY-CITRUS MARINADE FOR LAMB
This is great on a butterflied leg cut. Marinate meat for at least two hours for best flavor. Try it on chicken or beef.
Provided by Rita1652
Categories Sauces
Time 5m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients together in a blender, pureeing until onions and garlic are liquified. Reserve one cup for basting, and use remainder as a marinade for lamb.
Nutrition Facts : Calories 74.5, Fat 4.6, SaturatedFat 0.6, Sodium 394.8, Carbohydrate 6.5, Fiber 0.2, Sugar 4.8, Protein 0.2
LAMB IN SPICY PINEAPPLE MARINADE
Provided by Molly O'Neill
Categories dinner, roasts, main course
Time 2h30m
Yield 10 servings
Number Of Ingredients 9
Steps:
- In a medium saucepan, combine the pineapple juice, vinegar, onion, chipotle and coriander and cumin seeds. Bring to a boil, lower the heat and simmer until reduced by 1/3, about 25 minutes. Remove from the heat; cool. Stir in the lime juice and season with salt and pepper.
- Place the leg of lamb in a very large zip-lock bag and pour in the marinade. Shake the bag to distribute the marinade. Refrigerate 8 hours or overnight.
- When ready to cook, preheat the oven to 450 degrees. Transfer the lamb to a roasting pan fitted with a rack and reserve the marinade for basting. Roast the lamb for 15 minutes, baste with some of the reserved marinade and lower the temperature to 350 degrees.
- Continue to roast, basting occasionally, for another hour and a half or until the lamb reaches the desired doneness. Remove and allow to rest, covered, for 15 minutes. Slice and serve.
Nutrition Facts : @context http, Calories 410, UnsaturatedFat 13 grams, Carbohydrate 9 grams, Fat 26 grams, Fiber 1 gram, Protein 33 grams, SaturatedFat 11 grams, Sodium 712 milligrams, Sugar 6 grams
SPICED ROAST LAMB
An Indian-inspired yogurt marinade with cumin, turmeric, chilli and fennel works beautifully with a joint of succulent meat
Provided by Jane Hornby
Categories Dinner, Main course
Time 2h
Number Of Ingredients 11
Steps:
- Stir together the marinade ingredients and season with ½ tsp ground black pepper and 1½ tsp flaky salt. Slash the lamb several times on both sides, then massage the marinade all over it. Seal into a large food bag or non-metallic container and chill overnight (or at least for a few hrs). Let the lamb sit at room temperature for 1 hr before roasting.
- Heat oven to 220C/200C fan/gas 7. Put the lamb into a foil-lined roasting tin and roast for 20 mins. Turn the oven down to 190C/170C fan/gas 5 and roast for 1 hr 20 mins for meat that's pink near the bone. Cover loosely with foil halfway through cooking or once the marinade has charred and the meat looks golden.
- Leave the lamb to rest for 20 mins before carving, then serve with lentil & tomato and cucumber salads (see related recipes).
Nutrition Facts : Calories 417 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 48 grams protein, Sodium 0.8 milligram of sodium
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