Lamb Marinades

By á-31592

Ingredients

• Balsamic & Herb
• 4 garlic cloves, minced
• 2 T. fresh rosemary, lightly chopped
• 1 T. fresh parsley, lightly chopped
• 2 t. coarse salt
• 1 t. freshly ground black pepper
• 1/2 c. olive oil
• 1/4 c. balsamic vinegar
• 1 T. honey
• 2 T. dijon mustard
• Citrus & Mint
• 1/2 c. orange juice
• 1/2 c. white wine (or chicken broth)
• 3 cloves garlic, minced
• 1 bunch fresh mint, lightly chopped
• 1 T. olive oil
• 1/2 t. coarse salt
• 1/2 t. freshly ground black pepper
• Lemon & Oregano (Greek-style)
• 4 T. fresh oregano, lightly chopped
• 2 cloves garlic, minced
• 2 T. olive oil
• Juice of 2 lemons
• 1/4 c. olive oil
• 1 t. coarse salt
• 1 t. freshly ground black pepper
• For all marinades: mix ingredients together and gently massage into lamb. Scoring the fatty side of the roast will help the marinade absorb better. Cover tightly and refrigerate overnight. Remove lamb from refrigerator 1-2 hours before cooking.

Preparation

Step 1

For all marinades: mix ingredients together and gently massage into lamb. Scoring the fatty side of the roast will help the marinade absorb better. Cover tightly and refrigerate overnight. Remove lamb from refrigerator 1-2 hours before cooking.