Zutaten für Lemon Rosemary Marinade For Lamb
- Garlic Cloves
- 2 shallots, finely chopped
- Fresh Rosemary
- Fresh Oregano
- Extra Virgin Olive Oil
- Fresh Lemon Juice
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Zubereitung von Lemon Rosemary Marinade For Lamb
- In a medium non-reactive bowl, whisk together 2 cloves minced garlic, 2 finely chopped shallots, 2 tablespoons fresh rosemary (chopped), 1 teaspoon dried oregano, 1/2 cup extra virgin olive oil, and the juice of 2 lemons.
- Add 2 pounds of lamb (chops, rack, steaks, or butterflied leg) to the marinade, ensuring all surfaces are coated. Cover and refrigerate for at least 4 hours, or preferably overnight.
- Preheat grill to medium-high heat. Remove lamb from marinade and discard the used marinade.
- Grill lamb to desired doneness, approximately 10 minutes per side for medium-rare. Use a meat thermometer to ensure accuracy.
- Optional: To create a finishing sauce, pour the remaining marinade into a small saucepan. Bring to a simmer over medium heat and cook for 3-5 minutes, or until slightly thickened. Strain out any solids before serving.
- Brush the cooked lamb with the finishing sauce (if made) just before serving.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
6g
Fat
112g
Carbs
4g
