LAMB MARINADE RECIPE RECIPES

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LAMB MARINADE RECIPE | ALLRECIPES



Lamb Marinade Recipe | Allrecipes image

This is a lamb marinade for real lamb lovers! Perfect for lamb kabobs. Pour over lamb in a sealable container and marinate for 24 hours.

Provided by Jim Lemonia

Categories     Side Dish    Sauces and Condiments    Marinade Recipes

Total Time 10 minutes

Prep Time 10 minutes

Yield 1 1/2 cups marinade

Number Of Ingredients 11

½ cup lemon juice
½ cup orange juice
¼ cup Worcestershire sauce
½ cup olive oil
2 tablespoons dried oregano
1 tablespoon honey
4 cloves garlic, minced
2 teaspoons dry mustard
1 teaspoon garlic powder
½ teaspoon liquid smoke flavoring
½ teaspoon lemon pepper

Steps:

  • Combine lemon juice, orange juice, Worcestershire sauce, olive oil, oregano, honey, garlic, mustard, garlic powder, liquid smoke, and lemon pepper in a bowl.

Nutrition Facts : Calories 158.3 calories, CarbohydrateContent 8.4 g, FatContent 14.2 g, FiberContent 0.7 g, ProteinContent 0.7 g, SaturatedFatContent 1.9 g, SodiumContent 113.4 mg, SugarContent 4.8 g

LAMB SHAWARMA RECIPE | ALLRECIPES



Lamb Shawarma Recipe | Allrecipes image

This is a wonderful Middle Eastern dish that I was introduced to by a friend of mine from Lebanon. This recipe yields an absolutely amazing tasting and tender final product. Shawarma can be used in pitas, be put on fattoush, on hommus, or eaten plain.

Provided by jwagner

Categories     World Cuisine    Middle Eastern    Lebanese

Total Time 12 hours 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 8 shawarmas

Number Of Ingredients 15

½ cup plain yogurt
¼ cup water
2 tablespoons fresh lemon juice
1 tablespoon distilled white vinegar
1 tablespoon olive oil
½ cup chopped onion
2 cloves garlic, minced
1 tablespoon salt
½ teaspoon ground black pepper
½ teaspoon ground cumin
? teaspoon ground nutmeg
? teaspoon ground cloves
¾ teaspoon ground mace
1 teaspoon cayenne pepper
5 pounds boneless lamb shoulder, cut into 1/4-inch-thick strips

Steps:

  • Place the yogurt, water, lemon juice, vinegar, olive oil, onion, and garlic into a large mixing bowl. Whisk in the salt, black pepper, cumin, nutmeg, clove, mace, and cayenne pepper until evenly blended. Mix in the lamb strips to coat. Cover the bowl with plastic wrap, and marinate in the refrigerator 12 to 24 hours (the longer the better).
  • Heat a large skillet over high heat. Cook the lamb strips in a single layer in batches until the fat melts and the meat has browned and is no longer pink on the inside, about 5 minutes, turning occasionally.

Nutrition Facts : Calories 375.7 calories, CarbohydrateContent 3 g, CholesterolContent 115 mg, FatContent 26.8 g, FiberContent 0.4 g, ProteinContent 29 g, SaturatedFatContent 10.9 g, SodiumContent 966 mg, SugarContent 1.7 g

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HERB-MARINATED RACK OF LAMB RECIPE | FOOD NETWORK
Rack of lamb is simple to prepare and quite elegant for a proper dinner party. Racks have become so popular and expensive in the U.S. that chefs have turned to overseas sources to supply their restaurants at a much cheaper price. There are many New Zealand producers selling lamb with no added hormones or antibiotics. Small organic and free range producers in the U.S. sell their animals whole, so you not only get two racks you get everything else, legs, shoulders, shanks, etc. as well. Lambs are very small, 35 to 40 pounds, so if you split a whole one with a friend it is easy to use up all of the cuts. The herb marinade for the rack really perfumes the meat if it is done a day or two ahead of time. The same marinade can be used for many other cuts as well. It is best to remove as many of the herbs and garlic before roasting as they will burn and create off flavors.
From foodnetwork.com
Reviews 4.6
Total Time 13 hours 10 minutes
Category main-dish
Cuisine american
  • 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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GREEK LAMB ROTISSERIE/GRILL METHODS RECIPE - FOOD.COM
This Greek-style marinade has strong flavors to complement the strong flavor of lamb. Buy a boneless leg that's been butterflied, or rolled and tied. Unroll it for the marinade to get in everywhere then re-rolling it for even cooking and tenderness. If you happen to buy it with the netting try to save the netting to replace it after marinating. You can grill this flat on the grill as well. This lamb sliced thin is great to make gyro's with!
From food.com
Reviews 5.0
Total Time 1 hours 50 minutes
Calories 273.1 per serving
  • Start by grilling the leg over a medium high direct heat to sear the surface. This will give the meat a crusty surface and add texture. Turn every 5 minutes to sear the surface evenly. On the rotisserie you won’t have to worry about this. Grill over this direct heat for about 15 minutes then move to indirect grilling and cut the temperature down to a medium heat. Watch for flare-ups during the direct grilling phase. The leg of lamb will need about 20 minutes per pound to cook so plan accordingly.
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EASY LEFTOVER LAMB RECIPES - OLIVEMAGAZINE
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BEST ROAST LEG OF LAMB RECIPE | JAMIE OLIVER LAMB RECIPES
A classic Sunday lunch, with no fuss and masses of flavour – perfect for Easter.
From jamieoliver.com
Total Time 1 hours 35 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 307 calories per serving
    1. Remove the lamb from the fridge 1 hour before you want to cook it, to let it come up to room temperature.
    2. Preheat the oven to 200ºC/400ºF/gas 6 and place a roasting dish for the potatoes on the bottom.
    3. Break the garlic bulb up into cloves, then peel 3, leaving the rest whole. Pick and roughly chop half the rosemary leaves. Peel and halve the potatoes.
    4. Crush the peeled garlic into a bowl, add the chopped rosemary, finely grate in the lemon zest and drizzle in a good lug of oil, then mix together.
    5. Season the lamb with sea salt and black pepper, then drizzle with the marinade and rub all over the meat. Place on the hot bars of the oven above the tray.
    6. Parboil the potatoes in a pan of boiling salted water for 10 minutes, then drain and allow to steam dry. Gently toss the potatoes in the colander to scuff up the edges, then tip back into the pan.
    7. Add the remaining rosemary sprigs and whole garlic cloves to the potatoes, season with salt and pepper, then drizzle over a good lug of oil. Tip the potatoes into the hot tray and place back under the lamb to catch all the lovely juices.
    8. Cook the lamb for 1 hour 15 minutes if you want it pink, or 1 hour 30 minutes if you like it more well done.
    9. Meanwhile, make the mint sauce. Pick and finely chop the mint leaves, then place in a small bowl. Mix in the sugar, a good pinch of salt, 1 tablespoon of hot water and the vinegar.
    10. When the lamb is cooked to your liking, remove from the oven and leave to rest for 15 minutes or so. Carve and serve with the roast potatoes, mint sauce and some seasonal greens.
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ROASTED LEG OF LAMB RECIPE | ALEX GUARNASCHELLI | FOOD NETW…
From foodnetwork.com
Reviews 4.6
Total Time 4 hours 35 minutes
Category main-dish
  • Slice the lamb (against the grain) and serve family style.
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HERB-MARINATED RACK OF LAMB RECIPE | FOOD NETWORK
Rack of lamb is simple to prepare and quite elegant for a proper dinner party. Racks have become so popular and expensive in the U.S. that chefs have turned to overseas sources to supply their restaurants at a much cheaper price. There are many New Zealand producers selling lamb with no added hormones or antibiotics. Small organic and free range producers in the U.S. sell their animals whole, so you not only get two racks you get everything else, legs, shoulders, shanks, etc. as well. Lambs are very small, 35 to 40 pounds, so if you split a whole one with a friend it is easy to use up all of the cuts. The herb marinade for the rack really perfumes the meat if it is done a day or two ahead of time. The same marinade can be used for many other cuts as well. It is best to remove as many of the herbs and garlic before roasting as they will burn and create off flavors.
From foodnetwork.com
Reviews 4.6
Total Time 13 hours 10 minutes
Category main-dish
Cuisine american
  • 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.
See details


GREEK LAMB ROTISSERIE/GRILL METHODS RECIPE - FOOD.COM
This Greek-style marinade has strong flavors to complement the strong flavor of lamb. Buy a boneless leg that's been butterflied, or rolled and tied. Unroll it for the marinade to get in everywhere then re-rolling it for even cooking and tenderness. If you happen to buy it with the netting try to save the netting to replace it after marinating. You can grill this flat on the grill as well. This lamb sliced thin is great to make gyro's with!
From food.com
Reviews 5.0
Total Time 1 hours 50 minutes
Calories 273.1 per serving
  • Start by grilling the leg over a medium high direct heat to sear the surface. This will give the meat a crusty surface and add texture. Turn every 5 minutes to sear the surface evenly. On the rotisserie you won’t have to worry about this. Grill over this direct heat for about 15 minutes then move to indirect grilling and cut the temperature down to a medium heat. Watch for flare-ups during the direct grilling phase. The leg of lamb will need about 20 minutes per pound to cook so plan accordingly.
See details


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From a creamy lamb bhuna to an easy Greek meatball bake and simple lamb tacos, we've got plenty of triple-tested ideas to use up your left over lamb
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LAMB SHISH KABOB RECIPE WITH YOGURT MARINADE - GIVE RECIPE
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LAMB SHAWARMA RECIPE | ALLRECIPES
It was soooo good. I had to make the marinade twice cause the first time i made it, it was way to hot and i actually like to eat hot things. So the second time i made it i reduced the cayanne pepper to 1/8tsp and it was perfect. I also tried the lamb 12hrs in the marinade …
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OVEN-ROASTED BONELESS LEG OF LAMB RECIPE | ALLRECIPES
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Greek lamb souvlaki recipe – Preparing the marinade. The most important step in making the perfect, traditional Greek lamb souvlaki (Greek lamb kebabs) is nothing else but the marinade!. For this traditional lamb souvlaki recipe…
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