marinade

Lamb Recipes
from
Sheepy Hollow at Native Oaks Farm

Greek Style Lamb Marinade

We use this lamb marinade for many different lamb cuts --
including shoulder chops and leg of lamb.


Mix the following Greek style marinade...
1 Tablespoon of oil
1 clove of garlic chopped
1 teaspoon of salt
2 teaspoons of coarse black pepper
teaspoon of ginger
1 bay leaf crumbled
teaspoon of thyme
teaspoon of sage
teaspoon of marjoram
1 Tablespoon of soy sauce

Place the leg in the marinade mixture and rub some of it over and into the top of the lamb.
Allow to marinade for several hours and then roast or grill as usual.
We allow approximately 25 minutes per pound at 325 degrees for medium rare,
but use a good meat thermometer (don't allow it to touch bone).
We put the lamb in an oven heated to 450 degrees and immediately turn it down to 325.
Remember, the lamb will continue to cook after being taken from the oven.

Serve with a large tossed salad and vinaigrette, baked potatoes or good rice, French bread,
mint jelly or mint sauce and a dry red wine
 


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