Easy Lamb Marinade Recipes

Marinated Lamb Chops with Garlic and Herbs Rachel …

WebDec 7, 2020 · Massage marinade into chops and marinate at room temperature at least 20 minutes and up to one hour. Heat grill pan over …

1. In small bowl, mix olive oil, lemon juice and zest, herbs, garlic, salt and pepper.
2. Place lamb chops in large zip top bag. Pour marinade over and close bag. Massage marinade into chops and marinate at room temperature at least 20 minutes and up to one hour.
3. Heat grill pan over medium heat and grill 2-3 minutes per side for medium rare.
4. Rest one or two minutes before serving.

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BalsamicMarinated Leg of Lamb EatingWell

WebMar 21, 2024 · Directions. Trim fat from lamb. With the tip of a knife, cut 1-inch-wide pockets into the lamb at 3-inch intervals; insert a slice of garlic …

1. Trim fat from lamb. With the tip of a knife, cut 1-inch-wide pockets into the lamb at 3-inch intervals; insert a slice of garlic into each of the pockets. Set aside.
2. For marinade, combine balsamic vinegar, oil, mustard, sugar, basil, minced garlic, salt, and pepper in a small bowl. Place the leg of lamb in a large resealable plastic bag. Pour the marinade over the lamb. Seal the bag; turn to coat the lamb. Marinate in the refrigerator for at least 8 hours or up to 24 hours, turning the bag occasionally. Drain and discard the marinade.
3. Preheat oven to 325 degrees F. Place the lamb on a rack in a foil-lined shallow roasting pan. Insert an oven-going meat thermometer into the thickest portion of the leg. Roast until desired doneness. Allow 2 to 2 1/2 hours for medium-rare doneness (140 degrees F) or 2 1/2 to 3 hours for medium doneness (155 degrees F). Cover and let stand for 15 minutes before carving. The temperature of the meat after standing should be 145 degrees F for medium-rare doneness or 160 degrees F for medium doneness. Remove strings. Thinly slice the lamb to serve. If desired, garnish with fresh mint or basil.

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Butterflied and Marinated Leg of Lamb Great Eight …

WebMar 14, 2021 · In a large container, combine the remainder of the marinade, ginger root, and lamb and marinate the lamb for a minimum …

1. Combine the first 8 marinade ingredients in a blender. (I use the blender but a whisk could also be used.)
2. Set aside a small amount of marinade (about 1/2 cup or more if you doubled the recipe) for drizzling on the lamb at serving time.
3. In a large container, combine the remainder of the marinade, ginger root, and lamb and marinate the lamb for a minimum of 2 hours in the refrigerator. I usually marinate the lamb overnight. Turn the meat in the marinade at least once.
4. Remove the lamb and discard the marinade and ginger.

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