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- 14
- May
- 2008
Wine, Rosemary, and Garlic Marinade for Lamb
Best to use this on larger chunks of meat. Smaller chops, I am afraid, just aren’t thick enough to stand up to too much wine.
Ingredients:
| Lamb Leg. | 2 ½ pounds | You’ll want to debone it, or have your butcher do it |
|---|---|---|
| Garlic | 6 Cloves, at least. | Minced |
| Fresh Rosemary | 1 heaping tablespoon | Minced. It really won't do to use dried |
| Shallot | ¼ cup | Minced. I used about two smallish ones. |
| Oregano | 1 Tablespoon | Dried |
| Olive Oil | ¼ cup | Good & Fruity |
| Red Wine | ½ cup | Big & Tannic |
| Sea Salt & Black Pepper | to taste |
Procedure:
- 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.
