Marinade lamm

This easy barbecue lamb recipe with mint marinade for is just the ticket for tenderising the lamb and imparting a light fresh flavour. The marinade really does it's job in an hour, no more.

And the best bit about this recipe? - It's so easy!

Lamb and mint is a very traditional combination yet no one really knows how it came about.

Some say it harks back to the days when mutton was on the table rather than lamb and the argument concludes that the mint sauce was there to disguise the strong flavour of the mutton which was not best liked.

I can see some truth in this given that a sharp acidic flavour serves well to cut through the strong taste of mutton which the diners didn't like but:-

• The sharp acidity of mint sauce is more down to the vinegar content than the mint.
• I like the taste of mutton! In some parts of the world, including Lancashire where I come from it is revered, especially in Lancashire Hot Pot

Lamb (under 12 months old) is still a strong flavoured meat, so is hogget (1 year old) and so is mutton (2 year old sheep) and I think too many people turn their nose up at mutton without even trying it because they've read somewhere that it doesn't taste nice. It tastes lovely to me so the argument that mint sauce was used to cover the taste of mutton has to be a load of tosh.

Okay, I'll get off my soapbox, let's just agree that lamb and mint goes well together whatever the history and get back to this barbecue lamb recipe with mint marinade.

I'm using lamb leg steaks in this recipe (one of my absolute favourite cuts) although you could just as easily do it with chops. To be fair the leg steaks are more expensive but there's no bones so pound for pound it doesn't make too much difference.

I've chosen to serve this dish with boiled new potatoes and my fire roasted red pepper salad.

Preparation Time:- 15 mins

Marinade Time:- 1 hour

Cooking Time:- 8-12 mins

Total Time:- 1 hour 30 mins

Ingredients:-

• 4 lamb leg steaks of about 175g or 6oz each

For the marinade

• Juice of ВЅ lemon and zest
• 1 clove chopped garlic
• 1 spring onion chopped
• 2 tablespoons chopped fresh mint
• 2 teaspoons extra virgin olive oil

Mix up all the marinade ingredients in a shallow dish, throw in the lamb steaks, cover and leave to marinate for an hour. The olive oil and lemon juice will do a great job of adding flavor and tenderizing the meat.

Because this barbecue lamb recipe with mint marinade makes the meat so tender you can afford to cook the steaks for less time so that they remain pink in the middle.

If you are going to do it this way you need to ensure that despite the meat being pink it is still warmed through and the best way to ensure that this happens is to make sure that your lamb is at room temperature before you put it on the grill.

For that reason I always recommend that you take the lamb (still in its marinade) out of the refrigerator about 2 hours prior to grilling. When you come to do this you may find that the marinade has gone cloudy, don't worry this is just down to the longer chain fats and waxes (that are naturally present) in the oil solidifying. As soon as it starts to come back up to room temperature it will return to its normal translucent liquid state.

At this stage you can boil the new potatoes and set the red peppers on the grill to char - see the full fire roasted red pepper salad recipe.

Get the barbecue coals good and hot. Season the lamb well with salt and freshly ground black pepper and slap it on the BBQ for about 8 - 12 minutes depending on how you like it. (8 minutes for pink, 12 if you prefer it more well done). Turn once at the half way stage using tongs.

If using an instant read temperature probe then the important numbers to be looking for are:

When done, remove the lamb steaks from the heat and allow to rest for 5 to 10 minutes, then plate up and serve. 

If this barbecue lamb recipe with mint marinade has given you a taste for more marinades then check out my whole section dedicated to barbecue marinades.

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Lamb Marinade

Recipe by Mayas Mama

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Lamb Marinade

YIELD:

Ingredients Nutrition

• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 tablespoons Worcestershire sauce
• 1 teaspoon thyme (dry)
• 1 teaspoon coriander (dry)
• 4 garlic cloves (minced)

Directions

1. Mix all the ingredients above in a bowl.
2. Add your desired cut of lamb.
3. Cover in the fridge for at least 24 hours.
4. Cook your lamb in your preferred way.
5. Enjoy a nice new taste to your meat.

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Nutrition Info

Serving Size: 1 (103 g)

Servings Per Recipe: 1

Amt. Per Serving % Daily Value Calories 72.6 Calories from Fat 61 84% Total Fat 6.8 g 10% Saturated Fat 0.9 g 4% Cholesterol 0 mg 0% Sodium 84.1 mg 3% Total Carbohydrate 3.2 g 1% Dietary Fiber 0.1 g 0% Sugars 1.1 g 4% Protein 0.2 g 0%

Herb-Marinated Rack of Lamb

Ingredients

• 2 lamb racks (about 8 to 9 ribs each)
• 1/2 cup extra-virgin olive oil, plus 2 tablespoons
• 4 garlic cloves, unpeeled and crushed
• 2 (4-inch) rosemary sprigs, crushed
• 6 thyme sprigs, crushed
• 4 rosemary sprigs, for garnish
• Freshly ground black pepper
• Sea salt

Directions

Clean the rib bones well by scraping off meat and sinew with a small sharp knife. Cut the racks in 1/2 so that each has four ribs. Mix together the olive oil, crushed garlic, crushed rosemary and thyme sprigs in a large bowl. Add the lamb and coat well. Grind some coarse black pepper over all. Wrap well and marinate the racks overnight.

The next day remove the lamb from the marinade and scrape off as many herbs as possible. Preheat the oven to 400 degrees F.

Heat a large saute pan over medium-high heat and add 2 tablespoons of olive oil. Season the lamb well with salt; no additional pepper should be necessary, and sear fat side down until golden, about 7 minutes. Turn over so that the fat side is up and roast in the preheated oven for 20 to 30 minutes. Let the rack rest for 10 minutes before cutting.

To serve, cut each lamb rack into 4 equal pieces, 2 bones per chop and serve on individual plates or a platter with the accompaniments of your choice.

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Super Simple Lamb Marinade

Recipe by Crabzilla

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Super Simple Lamb Marinade

YIELD:

Ingredients Nutrition

• 1 ziploc bag (gallon size)
• 3 ⁄₄ cup teriyaki sauce (I use Kikkoman)
• 1 ⁄₄ cup low sodium soy sauce
• 6 cloves minced garlic
• 1 ⁄₂ teaspoon black pepper
• 1 teaspoon dried rosemary
• 1 ⁄₄ teaspoon dried thyme
• 3 tablespoons Dijon mustard
• 2 tablespoons honey

Directions

1. Add all ingredients to the zip-lock bag, seal, and smoosh around to blend everything together.
2. Dump your lamb chops or racks in and marinate in fridge for at least 4 hours or up to 24 hours.
3. Take out and bring to room temperature before cooking.
4. Heat up your oven or grill and cook away, using the remaining marinade for an occassional basting!

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Nutrition Info

Serving Size: 1 (388 g)

Servings Per Recipe: 1

Amt. Per Serving % Daily Value Calories 418.2 Calories from Fat 19 5% Total Fat 2.2 g 3% Saturated Fat 0.2 g 1% Cholesterol 0 mg 0% Sodium 10920.5 mg 455% Total Carbohydrate 83.7 g 27% Dietary Fiber 3.6 g 14% Sugars 66.6 g 266% Protein 19.6 g 39%

Herb-Marinated Rack of Lamb

Ingredients

• 2 lamb racks (about 8 to 9 ribs each)
• 1/2 cup extra-virgin olive oil, plus 2 tablespoons
• 4 garlic cloves, unpeeled and crushed
• 2 (4-inch) rosemary sprigs, crushed
• 6 thyme sprigs, crushed
• 4 rosemary sprigs, for garnish
• Freshly ground black pepper
• Sea salt

Directions

Clean the rib bones well by scraping off meat and sinew with a small sharp knife. Cut the racks in 1/2 so that each has four ribs. Mix together the olive oil, crushed garlic, crushed rosemary and thyme sprigs in a large bowl. Add the lamb and coat well. Grind some coarse black pepper over all. Wrap well and marinate the racks overnight.

The next day remove the lamb from the marinade and scrape off as many herbs as possible. Preheat the oven to 400 degrees F.

Heat a large saute pan over medium-high heat and add 2 tablespoons of olive oil. Season the lamb well with salt; no additional pepper should be necessary, and sear fat side down until golden, about 7 minutes. Turn over so that the fat side is up and roast in the preheated oven for 20 to 30 minutes. Let the rack rest for 10 minutes before cutting.

To serve, cut each lamb rack into 4 equal pieces, 2 bones per chop and serve on individual plates or a platter with the accompaniments of your choice.

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Marinated Greek Lamb Souvlaki recipe (Skewers) with Pita and Tzatziki

Perfectly moist and crispy succulent lamb souvlaki / suvlaki skewers! Get the fire started.. it’s barbecue time this weekend with this amazing Greek lamb souvlaki recipe! Souvlaki is one of the most popular street foods in Greece and for good reason! Juicy and well seasoned meat garnished with cooling tzatziki sauce, served or wrapped in a delicious crispy and fluffy pita.. Well, one couldn’t ask for more! Although I just love the classic Greek chicken and pork souvlaki skewers, I think you will agree that there is nothing better than the smell and deliciousness of a charcoal barbecued lamb souvlaki! It’s a shame that nowadays lamb souvlaki is commonly substituted with pork skewers, as a much cheaper alternative. But if you like me, just love lamb, here is a very easy to follow Greek lamb souvlaki recipe with fluffy pita bread and creamy tzatziki sauce to make your own homemade juicy lamb souvlaki skewers from scratch!

Greek lamb souvlaki recipe – Preparing the marinade

The most important step in making the perfect, traditional Greek lamb souvlaki (suflaki) is nothing else but the marinade! For this traditional lamb souvlaki recipe, the meat is first marinated to soak up all the wonderful Mediterranean flavours and then grilled, to get all crunchy, nicely coloured and juicy. Select some good quality lamb leg or shoulder and season with a selection of Greek spices like oregano and fresh thyme, coat with extra virgin olive oil and lemon juice and flavour with garlic and chopped onions. Marinading your lamb souvlaki in the fridge for at least 4 hours will allow the aromas to infuse the meat and give it the desired flavours.

Of course the best option is to grill the lamb souvlaki (skewers) on a char-coal barbecue, to get them all crispy and smokey. However they also work great on a grill pan or in the oven, if you don’t have the time or space for a proper barbecue. Cooking time varies greatly, mostly depending on how well done you like your meat. Most Greeks are not big fans of medium-rare, hence most tavernas offer the lamb souvlaki well done.

Lamb Souvlaki recipe – Serve your lamb souvlaki (skewers) the traditional Greek way

The best way to serve your traditional Greek lamb souvlaki is nothing other than with some delicious traditional Greek pita. Finding the original Greek pita can be quite challenging as most supermarkets stock only the arabian style ones but you can most likely find them at your local Greek deli or amazon (here and here). However as we all know, nothing compares to home-made, so you can also make your own homemade pita bread with this super easy recipe. Of course tzatziki is the preferred sauce to garnish your lamb souvlaki and we have included one below as well as here. Don’t forget to season with some salt and paprika, sweet or spicy if you like an extra kick.

Another delicious alternative of this lamb souvlaki recipe is to serve the lamb souvlaki with roast peppers and tomatoes and a full spoon of yogurt seasoned with a pinch of cumin, salt, pepper and lemon zest. Grill the peppers and tomatoes on a gridle pan over high heat to get them all nicely coloured and finish in the oven along with the lamb souvlaki for extra flavour.

So go ahead, prepare his traditional lamb souvlaki recipe for your friends and family and enjoy over a glass of cold beer!

Ingredients

• 1kg lamb leg or shoulder, cut into chunks (35 oz.)
• 80ml olive oil (approx. 5-6 tbsps)
• 2 cloves of garlic, crushed
• juice of 1 lemon
• 2 red onions, roughly chopped
• 1 tsp dried Greek oregano
• 1 tsp dried thyme or some fresh thyme, chopped
• 1/2 tsp smoked sweet paprika (optional)
• 1/2 tsp cumin (optional)
• salt and freshly ground pepper
• 10 metal or wooden skewers

For the tzatziki sauce

• 1 cucumber
• 2 cloves of garlic, minced
• 1/4 of a cup extra virgin olive oil
• 500g of strained yogurt (18 ounces)
• 1-2 tbsps of red wine vinegar
• a pinch of salt

Directions

1. To prepare this Greek lamb souvlaki recipe, cut the meat into equal sized (3 cm) chunks and set aside.
2. Prepare the marinade for the lamb souvlaki. In a large bowl add the olive oil, garlic, lemon juice, the herbs and spices and season with freshly ground pepper – don’t add salt yet. Whisk all the ingredients to combine. Add the meat and the chopped onions and blend to coat. Cover the bowl with plastic wrap, chill and let marinade for at least 4 hours. It’s best to leave the meat for the lamb souvlaki marinade overnight, to soak up all the wonderful flavours. (If you are at home blend the marinade once in a while).
3. In the meantime prepare the tzatziki sauce for the lamb souvlaki. Pour in a blender the olive oil and grated garlic and blend until combined. Remove the skin and the seeds of the cucumber and grate it into a large bowl. Season with salt and pepper and leave aside for 10 minutes. Wrap the grated cucumber in a towel and squeeze, in order to get rid of the excess water. In a bowl, add the cucumber, the blended garlic and oil, the yogurt, 1-2 tbsps of red wine vinegar, a pinch of salt and blend, until the ingredients are combined. Store the tzatziki sauce in the fridge and always serve cold.
4. To assemble the lamb souvlaki (skewers), you can either use wooden or metal skewers. For this lamb souvlaki recipe, you will need about 10 skewers, depending on the size of each lamb souvlaki. If using wooden skewers, cut them to fit your griddle pan and soak them in water. (This will prevent them from burning.) Lift the chunks of lamb out of the marinade and thread the pieces, comfortably, on the skewers. At this point don’t forget to season your lamb souvlaki with salt.
5. Heat a grill, barbecue or griddle pan and cook the lamb souvlaki for about 10-15 minutes, until cooked to your liking.
6. While your lamb souvlaki is cooking, prepare the pita breads. Preheat the oven to 250C. Use a cooking brush to lightly oil the pita breads on both sides and season with salt and oregano. Place a large oven tray at the bottom of the oven and place the pita breads on top of the tray. Bake for 2-3 minutes. (Alternatively barbecue the pita breads, until nicely coloured on both sides).
7. Enjoy this delicious Greek lamb souvlaki recipe with pita bread and tzatziki sauce with a nice refreshing Greek feta salad.

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11 Comments

This is the best! I used for a butterflied lamb leg, used all the spices they recommend and cooked Medium Rare with 10 min rest. It topped anything I’ve had at a restaurant!

I made this for dinner last night along with the Greek salad and roasted vegetables. It was the best ever and far nicer than our usual Sat night takeaway. Even the kids loved it. Can’t wait to make it again.

I’ve made these twice now. I skewer some veggies to grill along side and my husband and I LOVE it!

Ah awesome! So glad you liked them!!

we had this for dinner the other night. superb. really reccomend. Thanks for sharing. Simon

I usually use this recipe to make beef frajolaki for my son however I decided to make this recipe as intended with lamb regardless of what my son might wish. He went on and on at how good the beef was and after awhile I said so you like it huh. Well then I guess you like lamb then as well. He was glad I hadn’t told him first. The lamb was so juicy and tender and the flavours; thank goodness I have left overs and he isn’t here. I guess it will be lamb frajolaki from now on.

This is awesome in a plain tortilla wrap, too! I cooked some red onion & capsicum (bell pepper, to you norther-hemispheres), added the already bought marinaded lamb, & added some wine/s/p. Made a bit of garlic aoli with plain mayo/garlic, and a spread of avo– delish! Just goes to show how a great base can be utilized outside of it’s origins?

Absulely fabulous! My husband said he could eat it all by himself. Thank you so much for a great meal.

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Serves: 4-5

Time: 40 minutes (plus 4 hours to marinade)

Difficulty: Beginner

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Roast Leg of Lamb With Moroccan Marinade

Florence Fabricant

• Yield 4 to 6 servings

Ingredients

• 1 leg of lamb , five to six pounds
• 5 cloves garlic , peeled and cut in slivers
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 2 teaspoons freshly ground black pepper
• 1 ½ teaspoons ground coriander
• ½ teaspoon cayenne pepper
• 6 tablespoons extra-virgin olive oil
• ¼ cup fresh lemon juice
• 2 tablespoons finely minced garlic
• ½ cup chopped fresh coriander
• 1 cup boiling water , optional

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Preparation

1. Trim excess fat from leg of lamb. Make shallow incisions into the leg and insert a garlic sliver in each.
2. Combine the spices with oil, lemon juice, minced garlic and fresh coriander to make a paste. Rub the paste over the lamb, place it in a roasting pan, cover and let stand 3 to 4 hours in a cool place or overnight in the refrigerator.
3. Preheat oven 350 degrees. Roast leg of lamb to the desired degree of doneness, basting once or twice during roasting. After about one hour and 10 minutes, internal temperature should be 120 to 125 degrees, medium rare. Allow to rest 10 minutes before carving. Juices can be used to make a gravy if desired. To do so pour fat from roasting pan, add the boiling water and, scraping the pan, cook over medium-high heat 2 to 3 minutes. Strain into a sauceboat.

Adapted from "The Mediterranean Kitchen" by Joyce Goldstein; Morrow, 1989

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Not Your Mother's Cookbooks

Julia Child’s Mustard Marinade for Lamb

One of the best marinades for lamb ever concocted. You won’t need another one–ever. From Julia Child’s most wonderful tome, The Way to Cook, which is the go-to gift for any cookbook lover you need a gift for. Julia considered this her best book. My Aunt Joan in North Carolina has won 3 cooking contests with this marinade on her grilled appetizer rib lamb chops. It’s a winner. Good for chops, leg of lamb, kabobs; grilling or roasting. Recipe can be multiplied as needed.

Makes about 1/2 cup, enough for 1 pound meat

Ingredients

• 2 cloves garlic

• 1 teaspoon fresh thyme leaves

• 2 tablespoons Dijon mustard

• 2 tablespoons lemon juice

• 1 tablespoons low-sodium soy sauce

• 1/4 cup olive oil

Instructions

In a small food processor, toss in the garlic and thyme and finely chop. Add the Dijon, lemon juice, soy sauce, and olive oil; process until emulsified and the garlic is pureed. Alternately you can press the garlic and whisk the ingredients together in a small bowl. Place the lamb in an appropriate size bowl or plastic container with lid, or in gallon freezer bags. Cover and seal or use the lid. Marinate the lamb a few hours to overnight. Lift the meat out of the marinade and cook as desired. Discard any excess marinade. You can also set some marinade aside to paint on the lamb while cooking.

Marinating Time: 2 hours to overnight

Cooking Time/Doneness Temperature: 5-6 minutes per side; 145°F for medium

Recipe and text copyright Beth Hensperger 2014

Please enjoy the recipe and make it your own. If you copy the recipe and text for internet use, please include my byline and link to my site.

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This is my favorite lamb marinade, my cookbook is at my other house so I looked it up. Yeh, you have it! Thanks, Cathy The Way To Cook

Classic Rack of Lamb

I live for lamb chops. Juicy, tender, rare (please please give me rare), deep reddish pink, browned, crusty, herbed, fatty goodness.

So when my father sent me on a mission to make rack of lamb (what? 8 lamb chops in a row?) I was all over it.

My version uses a simple rub with olive oil, garlic, salt, pepper, fresh chopped rosemary and thyme.

The trick is to not go overboard with the herbs. The lamb tastes so good on its own, the seasoning should complement the lamb, not dominate it.

Beneath the recipe I’ve included links to rack of lamb recipes from other food bloggers, and a recipe for a breaded herb crusted version from chef Gordon Ramsay that my father likes.

Do you have a favorite version? Please let us know about it in the comments.

Classic Rack of Lamb Recipe

• Prep time: 10 minutes
• Cook time: 25 minutes
• Marinating time: 2 hours
• Yield: 1 rack serves 2 to 3 people

The cooking time depends on how big your rack of lamb is, and how rare you want it cooked. Rack of lamb should be cooked rare, or at most medium rare.

The instructions are for a rack 1 1/4 to 2 pounds big. If you are cooking multiple racks (unless you are doing a crown roast which is a different matter), lay them out separately on the pan, and you may need to increase the cooking time.

Use a meat thermometer! Many factors can affect cooking time like the shape of the roast, the fat marbling, and your individual oven characteristics. This is too lovely and tender a roast to risk overcooking.

Make sure to allow enough time for your rack of lamb to come close to room temperature before cooking. Otherwise the inside will still be raw while the outside is cooked.

Ingredients

• 1 or more Frenched* lamb rib racks with 7 to 8 ribs each (1 1/4 to 2 pounds for each rack, figure each rack feeds 2-3 people)

For each rib rack:

• 2 teaspoons chopped fresh rosemary
• 1 teaspoon chopped fresh thyme
• 2 cloves garlic, minced
• Salt
• Pepper
• 2 Tbsp olive oil

*Typically you will buy a rack of lamb already "Frenched", or cut so that the rib bones are exposed. You can also ask your butcher to french them for you. For directions on how to French them yourself, see How to French a Rack of Lamb.

1 Marinate lamb in rub: Rub rib rack(s) all over with mixture of rosemary, thyme, and garlic. Sprinkle with freshly ground black pepper. Place in a thick plastic bag with olive oil.

Spread oil around so that it coats the lamb rack(s) all over. Squeeze out as much air as you can from the bag and seal. Place in a container so that if the bag leaks, the container catches the leak.

If you want, place in the refrigerator overnight. Or, if you are not marinating overnight, let lamb rack(s) sit in the rub marinade as it comes to room temperature before cooking.

2 Bring lamb to room temp: Remove lamb rack from refrigerator to 1 1/2 to 2 hours before you cook it so that it comes to room temp. (If the meat is not at room temperature it will be hard for it to cook evenly.)

3 Preheat oven to 450°F, arrange the oven rack so that the lamb will be in the middle of the oven.

4 Score the fat, sprinkle with salt and pepper, wrap bones in foil, place in pan fat side up: Score the fat, by making sharp shallow cuts through the fat, spaced about an inch apart.

Sprinkle the rack all over with salt and pepper. Place the lamb rack bone side down (fat side up) on a roasting pan lined with foil. Wrap the exposed ribs in a little foil so that they don't burn.

5 Roast first at high heat to brown, then reduce heat to finish: Place the roast in the oven roast at 450°F for 10 minutes (longer if roasting more than one rack), or until the surface of the roast is nicely browned.

Then lower the heat to 300°F. Cook for 10-20 minutes longer (depending on the size of the lamb rack, if you are roasting more than one rack, and how rare or well done you want your lamb), until a meat thermometer inserted into the thickest part of the meat 125°F on a for rare or 135°F for medium rare. Remove from oven, cover with foil and let rest for 15 minutes.

Cut lamb chops away from the rack by slicing between the bones. Serve 2-3 chops per person.

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Greek Style Rack of Lamb from Peter of Souvlaki for the Soul

Showing 4 of 47 Comments

• Lyn Spencer

I always though you braised the fat side to make it crisp

• November 20, 2017
• · 1 Reply

lisa switzer

Folks LOVE my lamb…I use the typical ingredients but a little sweet red wine & secret ingredient (sesame oil) makes it a show stopper.

• August 9, 2017

Leslie Dahan

I can’t see where the recipe tells me what the “pan” is. Is that a roasting pan? The photo seems to show foil under the cooked lamb. Should the “pan” be lined with foil?

• · 1 Reply

Flo

This receipe is Great, this is my 2nd time. Husband is crazy for it as I am…….Lamb on sale I buy and make this…..WONDERFUL

Hi – I love this simple and delicious preparation. However, I would HIGHLY recommend the readers to simply ignore the cooking times noted and cook only to temp. Utilize some sort of probe…..and then double check with an instant-read thermometer (Thermopen). You will badly overcook the typical rack of lamb we commonly find in our markets, and especially the Costco version mentioned (which is actually very good).

I have prepared this in my BGE and in the oven and love it both ways. I also sprinkle on a little finishing salt (Maldon) after slicing.

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82 lamm marinade Rezepte

Die Spareribs in einen Teller oder eine Schüssel legen. Mit Salz und Pfeffer würzen und 3 Minuten mindestens mit Honig einreiben.

reicht für ca. 400 g Fleisch

mit Thymian und Zitronensaft

Die Zitrone waschen, die Schale abreiben und den Saft auspressen. Die Minze waschen, trocken schleudern und fein hacken. Die Spitz.

für 750 g Lamm - oder Rindfleisch

Alles mit einem Pürierstab mixen und dann das in Stücke geschnittene Lammfilet einlegen. Ich hatte das Fleisch 1/2 Tag eingelegt u.

Ideale Marinade auch für Koteletts oder Rindersteaks, Lamm oder Hähnchenkeulen

ideal für Lamm , Schwein, Geflügel und Fisch

passt zu Lamm , Schwein, Geflügel, Fisch und Gemüse

passend zu Lamm -, Kalb- und Rindfleisch

Spareribs, Schweinesteak, Rindersteak, Lamm etc

passt zu Rind, Lamm , Schwein, Geflügel, Fisch und Meeresfrüchten

Marinade für Lamm - oder Rindfleisch

Marinade für Geflügel oder Lamm

Alle Gewürze mit dem Öl mischen und die Knoblauchzehe hineinpressen. Die Fleischstücke darin einlegen. Mindestens 1 Stunde, besser.

Für den Rub die Senfsamen mit einem Mörser zerstoßen, sodass die Samen aufgebrochen werden. Danach Salz, Knoblauch, Rosmarin, Zuck.

Rezept aus Samos - eignet sich auch sehr gut als Grillmarinade (z.B. Souvlaki, Bifteki etc.)

Hauptgericht für Knoblauchliebhaber

für fast alle Fleischsorten

Die Lammlachse waschen, trocken tupfen und beiseitelegen. Die Frühlingszwiebeln putzen, waschen und in ca. 5 cm lange Stücke schne.

Das Lammfleisch in spießgerechte Stücke schneiden, auf einen Grillspieß stecken. Weinbrand mit Pfeffer, Rauchsalz, der zerdrückten.

einfache Marinade für Fisch und Fleisch; schnelle und köstliche Zubereitung im Ofen, in der Pfanne

Die Zutaten für die Marinade vermischen und den Lammbraten damit einreiben. 1 - 2 Stunden stehen lassen und immer wieder mit der M.

Alle Filetsorten in Würfel mit etwa 2cm Kantenlänge schneiden. Das Olivenöl in eine längliche Form geben, den Pfeffer zufügen. Vo.

sehr lecker zu Ostern oder feierlichen Anlässen

Das Gemüse für die Marinade putzen, waschen und zerkleinern und alles mit den Gewürzen und dem Weißwein aufkochen. Nach dem Abkühl.

Die Zutaten für die Marinade verrühren, das Lammfleisch darin wenden und zwei Tage lang im Kühlschrank marinieren. Zweimal täglich.

Alle Zutaten, (außer dem Lamm), gut miteinander verrühren. Dann das Lammfilet in der Marinade einlegen. Am effektivsten ist es, di.