How To make Marinated Lamb
1 c Red wine
1/2 c Soy sauce (up
-to 3/4 C) 1 T Rosemary leaves,
-crushed 1 T Black pepper, fresh
4 Garlic cloves, crushed
1 Half leg of lamb,
-butterflied Mix together all of the ingredients except the lamb. Place the lamb in a bowl or pan that will not be corroded by the marinade (a glass 9x13 pan works well). Pour most of the marinade over the lamb. Swish the lamb around and get it soaked on both sides. Cover and marinate in the refrigerator for at least several hours, turning occasionally. Start a fire in the grill and get the coals very warm but not flaming. Place lamb on grill about 3-4 inches from the coals. Cook on this side for 20 minutes, basting with the extra marinade occasionally. Turn the meat
over and cook another 20 minutes. After 10 minutes on the second side, start checking for doneness. Contrary to many people's ideas, lamb should not be well done but should still be a little pink. When done, slice thin and serve. NOTES: * Grilled butterflied leg of lamb -- This is the best recipe I have ever had for lamb. It really brings out the flavor wonderfully. It came originally from the "Silver Palate Good Times Cookbook." A wonderful side dish for this is the Spanish recipe for Garlic fried potatoes. Yield: Serves 4-6. * For the meat, you need a half leg of lamb which has been butterflied. A good butcher can do this for you but don't be afraid of trying it yourself. To butterfly the leg, take a sharp knife and start at the side and work towards the bone. Once you have found the bone, work along it so you have one side completely slit and then cut out the bone. Depending on which end of the leg you have, you may need to puzzle over some of the weirdnesses of the bone shape. Don't discard the bone, it makes interesting soup. : Difficulty: easy. : Time: 5 minutes preparation, overnight marinating, 40 minutes cooking. : Precision: no need to measure. : Anita Cochran : Astronomy Dept., The Univ. of Texas, Austin, TX, 78712 : anita@astro.as.utexas.edu {noao, ut-sally, ut-emx}!utastro!anita : Copyright (C) 1986 USENET Community Trust
How To make Marinated Lamb's Videos
Juiciest Lamb Kabob Recipe | The Mediterranean Dish
FULL RECIPE ????
???? SUBSCRIBE TO THIS CHANNEL:
???? MEDITERRANEAN SPICES:
???? ALLSPICE:
???? GREEK OLIVE OIL:
INGREDIENTS:
???? 1½ lbs. boneless leg of lamb
???? Kosher salt and black pepper
???? For the Marinade
???? 1 medium yellow onion
???? 5 garlic cloves
???? 1 teaspoon allspice
???? ½ teaspoon nutmeg
???? ½ teaspoon cardamom
???? 1 cup packed fresh parsley
???? ⅓ cup extra virgin olive oil
???? Juice and zest of 1 lemon
⏱️TIMESTAMPS⏱️
0:00 Intro
0:37 Boneless leg of lamb
1:10 Onion based marinade
2:23 Zest your lemon
2:38 You don’t want the lemon seeds in your marinade!
2:54 Mixing the marinade with the lamb
3:50 Skewer the lamb
4:25 Tip on marinating before adding to the grill
5:07 Mediterranean tomato salad and hummus
5:46 Lamb kabob party!
Lamb Chops | Marinade & Cooked
This video will show you a quick and easy way to Marinade and Cook Lamb Chops for beginners!
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MARINATED LAMB MEAT SAUCE| SAUCI MARINE| RAMADAN IFTAR DAY 3
Hey friends,
For the third day of iftar I made good ole 'sauci marineh'. It is marinated meat sauce with vinegar and mustard, very popular in the Gambia and senegal. I served it with lettuce and ate with bread- just like the good old days.
Enjoy.
Toufa
Grilled Lemon Rosemary Lamb Chops - Easy Yogurt Lamb Marinade Recipe
Learn how to make a Grilled Lemon Rosemary Lamb Chops Recipe! Go to for the ingredient amounts, more information, and over 750 more video recipes! Enjoy this Grilled Lemon Rosemary Lamb Chops recipe!
Japanese inspired Mint Marinated Lamb Chop Steaks
Ingredients:
- 2 Lambchop Steaks
- 1 Tbsp Sea Salt
- 2 Tbsp Butter
Marinade:
- 1 stalk Celery
- 1 clove Garlic
- 1 Onion
- 2 stem Fresh Mint Leaves
- A pinch of Sea Salt
- 1/3 tsp Honey
Mustard Mayo:
- 1 Tbsp Mayonnaise
- 1 tsp Mustard
- 1/3 tsp Soy Sauce
Garnishment:
- 1 tsp Sunflower Oil
- ½ Red pepper, chopped
- 1 Tbsp Kombu-cha (Kelp Tea Powder)
- 3 Mint Leaves, deep fried
- Broccoli, boiled
- Baby Corn, boiled
Instructions:
Make the marinade
1. Put celery, garlic, onion, mint leaves, sea salt, and honey in a food processor and make a paste.
2. Apply 1 tablespoon of sea salt over the lamb chop steak.
3. Marinate the lamb into the mixture for overnight.
Make garnish
1. Put 1 tsp of Sunflower oil in the frying pan and stir fry the red pepper on high heat for 1 minute.
2. Remove peppers from the pan. Marinate them with Kombu-cha powder in a small bowl.
3. Prepare mint leaves, broccoli, and baby corn.
Make mustard mayo
1. Put the mayonnaise, mustard and soy sauce in a small bowl and combine well. Set it aside.
Grill the lamb steaks
1. Remove the lamb from the marinade (keep the marinade for later use).
2. Heat up the frying pan over high heat. Add butter and melt.
3. Add lamb steaks and grill them for 4 minutes.
4. Flip the lamb over and grill another side for additional 4 minutes.
5. Transfer the steaks to a clean kitchen towel and remove excessive oil.
6. Pour the marinade in the same frying pan and add a pinch of sea salt and bring to boil.
7. Simmer until the sauce is reduced to one third.
Make a plate presentation
1. Place three round cookie cutters on the plate and apply the mustard mayo using a kitchen brush.
2. Place the sliced lamb on each circle and place the marinade sauce on top.
3. Put the broccoli, baby corns, and red pepper nicely around the plate.
4. Sprinkle some sea salt for an additional touch.