LAMB MARINADE
Steps:
- Combine all ingredients and blend until smooth. I like to use my immersion blender, but an upright would work well too.
- Use half for marinade, and reserve second half for basting, dipping, and dressing.
- Makes about 1 cup of marinade.
- Enjoy!
Nutrition Facts : Calories 127 kcal, ServingSize 1 serving
GREEK LAMB MARINADE
Steps:
- Gather the ingredients.
- Juice 2 lemons into a small bowl.
- Slowly drizzle olive oil into the lemon juice while whisking. This will help to emulsify the mixture.
- Add the remaining ingredients and stir.
- Allow the mixture to stand at room temperature for 10 minutes before using.
Nutrition Facts : Calories 222 kcal, Carbohydrate 29 g, Cholesterol 0 mg, Fiber 7 g, Protein 3 g, SaturatedFat 2 g, Sodium 534 mg, Sugar 12 g, Fat 14 g, ServingSize Makes 1 1/2 cups (8 servings), UnsaturatedFat 0 g
SUPER SIMPLE LAMB MARINADE
This is such a simple marinade, so easy to prepare and best of all - it's done in a big zip-lock bag, so there's no mess to clean up. It's great for grilling or for roasting. I use it on any cut of lamb. I'm splurging on two 1-pound pre-frenched racks of lamb from "New Zealand Fresh Lamb" for our anniversary. It makes enough for about 2 - 2 1/2 pounds of lamb. You can always vary the few spices in it to suit your taste.
Provided by Crabzilla
Categories Low Cholesterol
Time 10m
Yield 1 Cup
Number Of Ingredients 9
Steps:
- Add all ingredients to the zip-lock bag, seal, and smoosh around to blend everything together.
- Dump your lamb chops or racks in and marinate in fridge for at least 4 hours or up to 24 hours.
- Take out and bring to room temperature before cooking.
- Heat up your oven or grill and cook away, using the remaining marinade for an occassional basting!
Nutrition Facts : Calories 418.2, Fat 2.2, SaturatedFat 0.2, Sodium 10920.5, Carbohydrate 83.7, Fiber 3.6, Sugar 66.6, Protein 19.6
MARINATED LAMB
Provided by Jamie Oliver
Categories main-dish
Time 1h16m
Yield 10 to 12 servings
Number Of Ingredients 20
Steps:
- Lamb: Pre-heat the oven to 425 degrees F (220 degrees C).
- Bash up the coriander and mint and mix with the yogurt, garlic, and seasoning. Reserve half to use as a sauce once the lamb is cooked.
- Score the lamb pieces, season with the salt and pepper and mix with half the marinade and the chickpeas, so it is all coated.
- Transfer the marinade and lamb to a plastic bag and seal. Place in the refrigerator until required.
- To cook, place the meat directly on the oven shelf above the tray of vegetables for approximately 45 minutes.
- Vegetables: Pre-heat the oven to 425 degrees F (220 degrees C). Place all the vegetables in a roasting tray, add the chickpeas, cumin, coriander seeds, nutmeg, sea salt, pepper, and olive oil and toss together.
- Cook in the preheated oven for 20 minutes then remove the foil and continue roasting for 20 to 30 minutes until the vegetables are tender and golden.
POMEGRANATE LAMB MARINADE
This is my favorite lamb marinade, given to me by my uncle Rick. It comes out amazing every time.
Provided by Leanne Gann
Time 5m
Yield 4
Number Of Ingredients 8
Steps:
- Mix olive oil, pomegranate syrup, vinegar, mustard, salt, pepper, garlic, and rosemary together in a bowl until well combined.
Nutrition Facts : Calories 186.9 calories, Carbohydrate 16 g, Fat 13.8 g, Fiber 0.3 g, Protein 0.4 g, SaturatedFat 1.9 g, Sodium 379 mg, Sugar 14.9 g
BAREFOOT CONTESSA'S GRILLED LEG OF LAMB WITH ROASTED FRUIT
This is an Easter favorite in my home. Grilled lamb with the oven roasted fruit is an excellent choice and a nice change from mint jelly or "white sauce". Have the butcher butterfly it to save you the time and hassle.
Provided by Antifreesz
Categories Lamb/Sheep
Time 1h25m
Yield 8-12 serving(s)
Number Of Ingredients 13
Steps:
- Lamb;.
- Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large non-reactive bowl.
- Add the lamb, making sure it is covered with marinade.
- Marinate in the refrigerator, covered, overnight or for up to 3 days.
- Bring the lamb to room temperature.
- Prepare a charcoal grill with hot coals.
- Scrape the marinade off the lamb, wipe the meat with paper towels, and season it generously with salt and pepper.
- Brush the grill with oil to keep the lamb from sticking, and grill on both sides until the internal temperature is 120 to 125 degrees for rare.
- This will take 40 minutes to 1 hour, depending on how hot the grill is.
- Remove the lamb to a cutting board, cover with aluminum foil, and allow to rest for 20 minutes.
- slice and serve with oven roasted fruit.
- Oven Roasted Fruit;.
- Preheat the oven to 450 degrees F.
- Place the peaches and plums snugly in a single layer, cut side up, in 2 glass or porcelain oven-proof baking dishes.
- Sprinkle with the sugar, and then top with the raspberries.
- Bake for 20 to 25 minutes, until tender.
- Heat the broiler and place the fruit about 5 inches below the heat and broil for 5 to 8 minutes, until the berries release some of their juices.
- Remove from the broiler and sprinkle with orange juice.
- Serve warm, at room temperature, or chilled over grilled lamb.
Nutrition Facts : Calories 705.2, Fat 33.9, SaturatedFat 10.9, Cholesterol 193.4, Sodium 716.6, Carbohydrate 36.5, Fiber 4.3, Sugar 30.9, Protein 63.6
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
BASIC KIWI MARINADE
Kiwi has a natural enzyme that helps tenderize tougher cuts of meat. This recipe came from the Kiwi Cove Lodge, in British Columbia. Posted for Zaar World Tour, New Zealand!
Provided by Sharon123
Categories Fruit
Time 10m
Yield 1 1/4 cups
Number Of Ingredients 5
Steps:
- Mix all ingredients together in a bowl. Add meat of choice(of course, New Zealanders most always use lamb!) and marinate for at least 2 hours, but not more than 6.
- Cook meat as desired.
Nutrition Facts : Calories 116.8, Fat 0.8, SaturatedFat 0.1, Sodium 761.3, Carbohydrate 27.2, Fiber 4.6, Sugar 15.3, Protein 3.1
FRUIT BBQ MARINADE
Pineapple with a sweet and sour twist. The pineapple juice is a natural meat tenderizer!
Provided by GIGI29715
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 8m
Yield 8
Number Of Ingredients 9
Steps:
- Brown onions, and red peppers in olive oil. Add brown sugar, garlic, mustard, and cider vinegar. Cook for one minute on high or until bubbly. Add pineapple juice.
- Marinade meat of choice overnight or up to 24 hours.
- Cook on barbecue and baste frequently with the marinade. Near the end of the cooking, add preserves to top and allow to brown slightly.
Nutrition Facts : Calories 268.8 calories, Carbohydrate 60.7 g, Fat 2.3 g, Fiber 1.2 g, Protein 1.2 g, SaturatedFat 0.3 g, Sodium 22.9 mg, Sugar 44.5 g
GARLIC AND HERB-MARINATED RACK OF LAMB RECIPE BY TASTY
Here's what you need: rack of lamb, fresh thyme, fresh rosemary, garlic, salt, pepper, chilli powder, olive oil, lemon, red wine
Provided by Dhruv Vohra
Categories Dinner
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350ºF / 175ºC.
- Chop thyme, rosemary, and garlic together, then place in a large bowl. Add salt, pepper, chilli powder, olive oil, and lemon juice; mix well, then set aside.
- If necessary, trim off some extra fat on the rack of lamb, then cut lamb into 4 pieces. (You can also ask your butcher to prep it for you!)
- Place lamb in the spice mixture, then rub the spice mixture onto the lamb using your hands, covering all sides. Cover and chill in the fridge for 30 minutes.
- Heat oil in a large cast iron or skillet. Sear all sides of the lamb until meat is dark brown and crispy. When it's almost done, pour in red wine then remove from the heat.
- Roast the lamb in the oven for 10-15 minutes or until the internal temperature reaches 145˚F / 63˚C
- Serve with roasted veggies.
- Enjoy!
Nutrition Facts : Calories 185 calories, Carbohydrate 10 grams, Fat 11 grams, Fiber 1 gram, Protein 6 grams, Sugar 0 grams
MARINATED GRILLED LAMB
It's fun to fire up the grill on Easter, especially if you live in a cold climate! A mild marinade we created fabulously flavors lamb.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a shallow dish, combine first 9 ingredients; add lamb and turn to coat. Cover; refrigerate 4 hours. , Prepare grill for indirect medium heat. Drain lamb, discarding marinade. Place rosemary sprig on lamb; roll up and tie with kitchen string, leaving a portion of the sprig exposed. If desired, sprinkle with additional salt and pepper., Grill lamb, covered, over indirect medium heat 1-1/2 to 2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from grill; tent with foil and let stand 15 minutes before slicing. Discard rosemary sprig before serving.
Nutrition Facts : Calories 225 calories, Fat 12g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 304mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 26g protein. Diabetic Exchanges
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
GRILLED MARINATED LEG OF LAMB
Steps:
- Combine oil, lemon juice, garlic, oregano, salt, and pepper in sealable plastic bag. Add lamb and seal bag, pressing out air. Turn bag to coat lamb, then put bag in a shallow baking pan and marinate, chilled, turning bag over occasionally, at least 8 hours.
- Bring lamb to room temperature, about 1 hour, before grilling.
- Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedure.
- Remove lamb from marinade (discard marinade) and run 3 or 4 skewers lengthwise through lamb about 2 inches apart. Grill on a lightly oiled grill rack, covered only if using gas grill, turning over occasionally and, if necessary, moving around on grill to avoid flare-ups, until thermometer registers 125 to 128°F, 8 to 14 minutes total for medium-rare.
- Transfer lamb to a cutting board and remove skewers. Let lamb stand, loosely covered with foil, 20 minutes. (Internal temperature will rise to 135°F while meat stands.) Cut across the grain into slices.
DELICIOUS SIMPLE MARINADE FOR ROAST LEG OF LAMB
This was a recipe that I originally got from allrecipes.com and have since modified. It is very simple and quick to make, but it yields one of the most delicious tasting roasts I've ever had. Be prepared for people to ask for seconds!
Provided by Slains Girl
Categories Low Protein
Time 15m
Yield 1/2 cup, 1 serving(s)
Number Of Ingredients 9
Steps:
- Mix together all the ingredients. Taste and make adjustments to seasoning according to taste.
- Using a sharp knife, make several small slits into the leg of lamb to allow marinade to penetrate. Thoroughly baste the leg of lamb in the marinade.
- Place the lamb, along with the marinade, in a dish big enough to hold the meat. Pour the remaining marinade over it, and place in the refrigerator.
- Allow to marinate overnight, turning once. Baste meat once more before putting into the oven to roast.
- Enjoy!
FRESH FRUIT MARINADE
Make and share this Fresh Fruit Marinade recipe from Food.com.
Provided by carole in orlando
Categories Dessert
Time 3h
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Cut fresh fruit into bite sized pieces (I use melon, peaches, apples, plums, grapes, etc).
- Mix the orange juice and Splenda together until the Splenda is well dissolved.
- Pour the orange juice mixture over the fruit, cover and chill for several hours.
- This is great for fruit that isn't quite as sweet as you like it, and is very refreshing for an addition to any meal.
Nutrition Facts : Calories 18.6, Fat 0.1, Sodium 0.4, Carbohydrate 4.3, Fiber 0.1, Sugar 3.5, Protein 0.3
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
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