Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, amazing lamb marinade. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Amazing lamb marinade is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Amazing lamb marinade is something which I have loved my entire life. They’re nice and they look fantastic.
This lamb marinade is perfect for any cut of lamb, not just lamb steaks like we have pictured here. It makes a great lamb chop marinade as well, or leg of lamb, or roast, or hey - any lamb. Lamb is a gamier meat with intense flavor of it's own, so I find really clean and bold flavors work beautifully with it. The Mediterranean combination of lemon, olive oil, garlic, oregano, and thyme complements any cut of lamb beautifully, from chops to leg of lamb to lamb kebabs; you may need to adjust the quantity of marinade depending on the size of the meat.
To get started with this recipe, we have to prepare a few components. You can have amazing lamb marinade using 6 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Amazing lamb marinade:
- Take 300 grams lamb chops
- Get 10 ml olive oil
- Prepare bunch rosemary
- Take to taste salt and pepper
- Get 200 ml red wine
- Make ready 50 grams crushed garlic
Remove the lamb from the marinade; season with salt and pepper. Add the lamb and cook until browned on both. Make the Marinade: Place garlic, shallot, Harissa paste, preserved lemon, salt, cumin, pepper, caraway seeds, thyme and olive oil in a food processer and pulse until uniformly chopped. Add the yogurt, pulse a few times (don't blend or it will get runny).
Instructions to make Amazing lamb marinade:
- Mix all the ingredients together
- Rub it on the lamb chops
- Vacuum seal it and leave for a couple of hours and cook
Make the Marinade: Place garlic, shallot, Harissa paste, preserved lemon, salt, cumin, pepper, caraway seeds, thyme and olive oil in a food processer and pulse until uniformly chopped. Add the yogurt, pulse a few times (don't blend or it will get runny). Taste for heat, adding more harissa paste to taste. Combine oil, lemon juice, garlic, oregano, salt, and pepper in sealable plastic bag. Add lamb and seal bag, pressing out air.
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