food. according to me. » spring http://foodaccordingtome.com sauce and sensibility Tue, 31 Jan 2012 22:08:47 +0000 en hourly 1 http://wordpress.org/?v=3.3.1 Wine, Rosemary, and Garlic Marinade for Lamb http://foodaccordingtome.com/2008/wine-rosemary-and-garlic-marinade-for-lamb/ http://foodaccordingtome.com/2008/wine-rosemary-and-garlic-marinade-for-lamb/#comments Thu, 15 May 2008 04:22:45 +0000 Janine http://www.foodaccordingtome.com/development/foodtheta/wordpress/?p=198

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:
  1. Rub the surface of the meat with the garlic, rosemary, oregano, pepper and salt.
  2. Place the meat in a shallow baking dish, bowl, or heavy duty plastic bag.
  3. Toss in shallot, oil, and wine.
  4. Stir, knead or otherwise move the liquid around so that the meat is as evenly surrounded by it as possible.
  5. Seal up and refrigerate for four to seven hours.
  6. Bring meat up to room temperature before cooking. I happen to think that lamb is best on the grill.
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