Time 10m Yield 4 Number Of Ingredients 8 Steps:
Gather the ingredients. Juice 2 lemons into a small bowl. Slowly drizzle olive oil into the lemon juice while whisking. This will help to emulsify the mixture. Add the remaining ingredients and stir. Allow the mixture to stand at room temperature for 10 minutes before using.
Time 5m Number Of Ingredients 23 Steps:
For the Mint Yogurt Marinade - chop the mint, mince the garlic, squeeze the lemon juice and mix the ingredients together. Cover the lamb chops completely. This marinade also tenderizes, so do not use it overnight - 2 to 3 hours is ideal. For the Spiced Dark Ale Marinade - first soak the star anise in the ale for 5 minutes then add the rest of the ingredients and whisk until combined. Cover the lamb chops with the marinade. For the Greek Marinade - chop the oregano (or use the dried version) and mince the garlic. Mix all the ingredients and rub all over the lamb chops.
Time 10m Yield 8 Number Of Ingredients 11 Steps:
Combine lemon juice, orange juice, Worcestershire sauce, olive oil, oregano, honey, garlic, mustard, garlic powder, liquid smoke, and lemon pepper in a bowl.
Time 1h16m Yield 10 to 12 servings Number Of Ingredients 20 Steps:
Lamb: Pre-heat the oven to 425 degrees F (220 degrees C). Bash up the coriander and mint and mix with the yogurt, garlic, and seasoning. Reserve half to use as a sauce once the lamb is cooked. Score the lamb pieces, season with the salt and pepper and mix with half the marinade and the chickpeas, so it is all coated. Transfer the marinade and lamb to a plastic bag and seal. Place in the refrigerator until required. To cook, place the meat directly on the oven shelf above the tray of vegetables for approximately 45 minutes. Vegetables: Pre-heat the oven to 425 degrees F (220 degrees C). Place all the vegetables in a roasting tray, add the chickpeas, cumin, coriander seeds, nutmeg, sea salt, pepper, and olive oil and toss together. Cook in the preheated oven for 20 minutes then remove the foil and continue roasting for 20 to 30 minutes until the vegetables are tender and golden.
Time 1h23m Yield 4 servings Number Of Ingredients 8 Steps:
Click here to see how she does it. In a small bowl stir together the first 7 ingredients. Put the lamb chops in a sealable plastic bag and pour the marinade over them. Move the chops around in the bag so the marinade coats them well. Marinate for 1 hour. Grill or broil the chops for 3 to 4 minutes per side for medium rare.
Yield Serves 6 to 8 Number Of Ingredients 7 Steps:
Combine the wine, olive oil, rosemary, garlic, salt, and pepper. Place the lamb in a shallow pan, and pour the marinade over the meat. Cover and refrigerate, turning and rotating the lamb periodically, for 4 to 5 hours. Remove the lamb from the marinade. Pat dry with paper towels. Wrap the piece of meat around the rotisserie rod. Secure with clamps and tie the rolled roast together with cotton string. Cook over the prepared coals until the meat is the desired temperature, 145 degrees for medium-rare, 160 degrees for medium, about 2 hours.
Time 10m Yield 1 Cup Number Of Ingredients 9 Steps:
Add all ingredients to the zip-lock bag, seal, and smoosh around to blend everything together. Dump your lamb chops or racks in and marinate in fridge for at least 4 hours or up to 24 hours. Take out and bring to room temperature before cooking. Heat up your oven or grill and cook away, using the remaining marinade for an occassional basting!
Time 15m Yield 1/2 cup, 1 serving(s) Number Of Ingredients 9 Steps:
Mix together all the ingredients. Taste and make adjustments to seasoning according to taste. Using a sharp knife, make several small slits into the leg of lamb to allow marinade to penetrate. Thoroughly baste the leg of lamb in the marinade. Place the lamb, along with the marinade, in a dish big enough to hold the meat. Pour the remaining marinade over it, and place in the refrigerator. Allow to marinate overnight, turning once. Baste meat once more before putting into the oven to roast. Enjoy!
Time 1h40m Yield 10 servings. Number Of Ingredients 12 Steps:
In a shallow dish, combine first 9 ingredients; add lamb and turn to coat. Cover; refrigerate 4 hours. , Prepare grill for indirect medium heat. Drain lamb, discarding marinade. Place rosemary sprig on lamb; roll up and tie with kitchen string, leaving a portion of the sprig exposed. If desired, sprinkle with additional salt and pepper., Grill lamb, covered, over indirect medium heat 1-1/2 to 2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from grill; tent with foil and let stand 15 minutes before slicing. Discard rosemary sprig before serving.
Number Of Ingredients 7 Steps:
Using a food processor, blend together the marinade ingredients. Place the leg of lamb in a large container, stab it randomly. Pour the marinade over the lamb, turn it to get it on all sides and in the slits. Cover and refrigerate for at least 24 hour, turning occasionally so the meat thoroughly absorbs the marinade flavors.
Yield 4 servings Number Of Ingredients 10 Steps:
Preheat the oven to 350ºF / 175ºC. Chop thyme, rosemary, and garlic together, then place in a large bowl. Add salt, pepper, chilli powder, olive oil, and lemon juice; mix well, then set aside. If necessary, trim off some extra fat on the rack of lamb, then cut lamb into 4 pieces. (You can also ask your butcher to prep it for you!) Place lamb in the spice mixture, then rub the spice mixture onto the lamb using your hands, covering all sides. Cover and chill in the fridge for 30 minutes. Heat oil in a large cast iron or skillet. Sear all sides of the lamb until meat is dark brown and crispy. When it’s almost done, pour in red wine then remove from the heat. Roast the lamb in the oven for 10-15 minutes or until the internal temperature reaches 145˚F / 63˚C Serve with roasted veggies. Enjoy!
Yield 8 servings Number Of Ingredients 10 Steps:
Combine oil, lemon juice, garlic, oregano, salt, and pepper in sealable plastic bag. Add lamb and seal bag, pressing out air. Turn bag to coat lamb, then put bag in a shallow baking pan and marinate, chilled, turning bag over occasionally, at least 8 hours. Bring lamb to room temperature, about 1 hour, before grilling. Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedure. Remove lamb from marinade (discard marinade) and run 3 or 4 skewers lengthwise through lamb about 2 inches apart. Grill on a lightly oiled grill rack, covered only if using gas grill, turning over occasionally and, if necessary, moving around on grill to avoid flare-ups, until thermometer registers 125 to 128°F, 8 to 14 minutes total for medium-rare. Transfer lamb to a cutting board and remove skewers. Let lamb stand, loosely covered with foil, 20 minutes. (Internal temperature will rise to 135°F while meat stands.) Cut across the grain into slices.
Time 25m Yield 4 servings. Number Of Ingredients 7 Steps:
In a shallow dish, combine the wine or broth, soy sauce, mint, basil, pepper and garlic; add the lamb chops and turn to coat. Cover and refrigerate for 8 hours or overnight., Drain and discard marinade. Grill lamb, uncovered, over medium heat or broil 4-6 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium, a thermometer should read 140°; medium-well, 145°).
Time 2h15m Number Of Ingredients 6 Steps:
Combine the garlic, lemon juice, olive oil and thyme and pour over meat (see note). Turn to coat evenly and allow to marinate two hours at room temperature, turning occasionally. Drain the meat before broiling. After broiling, remove the meat to a platter. Carefully remove as much fat as possible (but not juices) from the broiling pan and, placing it over a top burner, add a little water and stir to loosen all browning. Add dill, salt and pepper and boil briefly. Turn off heat, add butter to taste, stir until melted and pour over meat.
