Lamb Herb MarinadeCourse: DinnerCuisine: AmericanDifficulty: Easy
We love lamb! I grew up eating it as it was my grandmother’s favorite. We would eat lamb chops, leg of lamb, lamb stews and rack of lamb. I love lamb because if you keep the marinade simple that is all it needs. You also want to make sure you have access to young lamb. Mutton, which is old lamb, is terrible and tough. Young lamb is tender, succulent and has a good flavor. The marinade is simple fresh herbs, lemon zest, garlic, salt and pepper. I also love lamb because it does work with with curry and I do love a good lamb curry. I usually make lamb curry with leftover leg of lamb from Easter.
Handful of fresh herbs: rosemary, sage, thyme, or whatever you have access to
1 lemon, zested or 1 teaspoon dijon or grainy mustard
3 cloves garlic, chopped or minced
2 Tablespoons olive oil
- Clean and stem the fresh herbs. Chop well and place in a bowl.
- Add zest to the bowl.
- Add the garlic to the bowl.
- Stir in olive oil and mix well.
- Place rack of lamb in a large resealable ziplock bag, pour in the marinade and rub it all over the meat.
- Ziplock the bag and place in the refrigerator for a few hours or overnight.Allow to come to room temperature before roasting or grilling.