Lamb Marinade
Ricardo Said:
Do you scrape off the marinade before putting the lamb in oven?We Answered:
Your choice.Is the marinade going to suffer from direct baking?
Is it sugary and will therefore caramelise...then burn.
If likely then cover with foil.
Usually, the marinade is left on to bake in.
If the marinade is of a strong taste, herbal, spice, this will change with cooking (usually diminish). Again cover with foil.
If you are barbecuing...then consider the plus or minus of the burn.
Are you going to use the cooked juices to make a `sauce`?
You don`t usually scrape off the marinade.....but then is this from a recipe?; in which case it should tell you to scrape it off and if it doesn`t..don`t; or.......is it your own concoction?
Good luck and fortuitous learning!
Fred Said:
Marinade for boneless leg of lamb?We Answered:
Wow!!! Great bunch of recipes. Think I'll save em and try them later.Just bought a beautiful leg of lamb which I had the butcher butterfly for me. The plan was to barbeque on Sunday for Easter. That was until I looked outside this afternoon and saw all that white stuff on the ground. Now all the weather people are saying we'll have that nasty four letter word around til the middle of next week.
Guess I'll have to come up with something else. I'm not big on Ham so I'll probably See what's in the freezer. OMG! I didn't realize I had so much good stuff. Choices are: Turkey Breast, Whole Chicken, Large Sirloin Tip Roast, Chuck Eye steaks, Chuck Roast, Pork Roast, Walleye, Shrimp, Lg Scallops, and more. I didn't realize I had so much in that small freezer. Guess I'll have to invite some friends over and start cooking.
Oh, sorry I got side tracked. Lamb Marinade. This is really good.
Two nice lemons, juiced and zest from one.
Extra Virgin Olive Oil
1 head garlic. Separate and peel all the cloves.
1 bunch green onions finely diced (both white and green parts)Save out 1 - 2 whole ones for garnish.
1/2 bunch Cilantro, cleaned and rough chopped. Save a 3 - 4 sprigs for garnish.
Kosher Salt and Ground Black Pepper to taste.
Pour lemon juice in measuring cup so you know how much you have. Put in food processor. Pour an equal amt plus 1/4 -1/2 cup more of the EVOO in food processor. Using a small sharp paring knife, make little slits in lamb and push peeled garlic in. Put the rest of peeled garlic in food processor. Add the green onions and cilantro to the food processor. After putting the lid on, pulse half a dozen times to get ingredients chopped up, then let it run till it all comes together. (about 1 - 3 minutes.) Put lamb and marinade in large zip lock baggie and refrigerate over night. Remove from fridge and allow to come to room temperature. Take lamb out of baggie and let marinade drain off. Place lamb on hot grill or broiler and cook til meat thermometer reaches 140* for med. rare. 155* for medium, or 170* for well done. Slice thinly and serve with Grilled Asparagus, Grilled potato planks and a Greek Salad.
Has to be my favorite Spring Dinner.
If there's any left overs, serve with pita pockets, diced tomatoes, lettuce and cucumber sauce for lunch the next day.
Aaron Said:
lamb loin chop marinade?We Answered:
Lamb is great marinaded in freshly squeezed lemon juice, olive oil, fresh garlic and rosemary (either dried or fresh). Add a healthy pinch of salt and pepper too. That's the basic requirement. Optionally, you can add thyme and/or a bit of ground coriander. If you have some fresh flat-leaf parsley, chop it up and throw some in as well.Exact proportions don't matter. Use roughly equal parts of olive oil and lemon juice, but go a little lighter on the lemon juice.
Byron Said:
Lamb breast marinade - can I make it out of these ingredients?We Answered:
The citric acid in the lime would be enough on its own for a marinade as it gets into the fibers of the meat and tenderises it. The rest of the ingredients are for flavour, add whatever flavour you like to the marinade personally I'm a huge garlic fan and its good for you so I'd add that and whatever herbs you have at home fresh is always best but dried is ok too - use double quantity herbs if they are dried though when youre marinading - stab the meat with a sharp knife in several places before you add the marinade and as for the olive oil I think that it would be better used after you marinade for at least an hour.Add the olive oil to a pan before cooking and bake in a moderate pre heated oven for about an hour a kilo. If you have oven bags and then massage oil all over the outside then put the meat, marinade and oil inside the bag before cooking, If you don't have an oven bag put some aluminium foil over the roast to keep the juices in. Reserve the liquid after cooking and add it to the gravy.
Let the meat rest for 15 minutes after cooking to allow the cooking process to finish, this will make the meat more moist and easier to carve.
Victoria Said:
what's a good marinade for lamb steaks to make them really tender when cooked for a short time?We Answered:
I do this on the grill , but it will work for the oven or stove top.Western Lamb
5 lbs. lamb steaks
3/4 c. chili sauce
1/2 c. honey
1/2 c. orange juice
1/4 c. worcestershire sauce
1/4 c. chopped onion
2 cloves garlic , crushed
1/2 tsp. crushed pepper
In a saucepan , combine all ingredients except lamb. Heat mixture to boiling . Reduce heat and simmer , covered 10 min. Remove from heat and cool .
Trim excess fat from lamb . Place the lamb steaks in a bag ; Pour marinade over top. close bag and marinade about 2 hours ( overnight is better ) Drain ; remove marinade . Place lamb on grill 45 min. Turning and brushing with marinade .