Friday, August 1, 2008
Wine, Rosemary and Garlic Marinade for Lamb
2 ⅓ pounds bone-in lamb leg, you’ll want to debone it, or have your butcher do it
6 cloves of garlic, at least, minced
1 heaping tablespoon minced fresh rosemary, it really won’t do to use dried
⅓ cup minced shallot, I used two smallish shallots
1 tablespoon dried oregano leaves
¼ cup good, fruity olive oil
⅓ cup big, tannic red wine
sea salt and black pepper to taste
How to make Wine, Rosemary and Garlic Marinade for Lamb
Rub the surface of the meat with the garlic, rosemary, oregano, pepper and salt.
Place the meat in a shallow baking dish, bowl, or heavy duty plastic bag.
Toss in shallot, oil, and wine.
Stir, knead or otherwise move the liquid around so that the meat is as evenly surrounded by it as possible.
Seal up and refrigerate for four to seven hours.
Bring meat up to room temperature before cooking. I happen to think that lamb is best on the grill.
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