|
LAMB MARINADES
Alternate 1 - Lamb Kebabs
1/2 c fresh lemon juice
1/2 c dry red wine
3 Tbsp chopped fresh rosemary (1 tsp dried)
1 Tbsp finely chopped garlic
1 tsp dried red hot pepper flakes
1 1/2 tsp coarse salt
3/4 tsp fresh ground black pepper
3/4 c olive oil
Whisk ingredients together to emulsify. Add cubed lamb, toss in marinade, cover and chill at least 6 hrs or overnight.
Alternate 2 - Lamb Leg
1/2 c white wine vinegar
1 c olive oil
2 tbsp fresh thyme
2 tbsp fresh rosemary (2 tsp dried)
1 Tbsp fresh oregano (1 tsp dried)
3 Tbsp fresh mint (1 Tbsp dried)
2 large garlic cloves
1 tsp fresh ground black pepper
3-4 lb leg of lamb
12 garlic cloves, halved
Blend marinade ingredients and pour over lamb. Using a small knife cut slits in lamb and insert the garlic halves. Cover and refrigerate 24 hours, turning occasionally. Remove and let stand 1 hr before cooking. Transfer meat to rack and broil/roast for 14 min per side (medium) or grill on barbeque 12 min per side (med-rare). Let stand 2- min before carving, slice thinly across the grain. Serves 8-10. |
