When it comes to some things, I am not a huge fan of marinades. I was always taught marinades served two purposes, to tenderize, and to add flavor. As a result, I use them on tougher cuts of meats that might need a little help, like, London Broils or Brisket.
With that in mind, I do like to flavor Lamb when I cook it, something about giving it a little boost that I like, I suppose. When I do marinade, this is one of my go-to versions.
SPICY MIDEAST MARINADE FOR LAMB
Makes enough to marinade 1 pound
| 1/2 cup 2 each 1 tsp 1/2 tsp 1 teaspoon 1/4 tsp (1/2tsp for hot) 1/4 cup |
Olive Oil Garlic Cloves, Minced Cumin Coriander, ground Garam Masala Cayenne Pepper Lemon Juice |
Combine ingredients well in a bowl
Place Lamb and marinade in a freezer bag
Seal bag trying to remove as much air as possible.
Marinate for at least 2 hours, overnight is best, in the refrigerator.
Turn a few times during the marinating time.
Remove from marinade, and cook as desired, Grilling perhaps?
Discard the marinade, do not use for basting etc. See Cross Contamination
