Prep 15 mins
Cook 0 mins
This is a recipe that my stepmother sent me. I haven't made it yet. I plan on using it the next time I make lamb. I wanted to get the recipe submitted in time for ZWT 4-Canada I am sure it can be used on other types of meat or poultry as well. Prep time and total amount are approximate. .
- 1 garlic clove, crushed
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 1⁄2 teaspoon powdered ginger
- 1 bay leaf, crumbled
- 1⁄2 teaspoon thyme leaves
- 1⁄2 teaspoon sage
- 1⁄2 teaspoon marjoram
- 2 tablespoons soy sauce
- 2 tablespoons salad oil
- Mix everything together in a small bowl.
- Rub on roast or chops.
- After rubbing the rub on the meat, Refrigerate the meat until ready to cook.
Lamb is the *staple meat* of Iceland like beef & chicken are for the US, so this was a great find for our *Gypsy Swap* . Your recipe is similar to what I use for lamb, but more herb-expanded. Using olive oil & adding rosemary (a must here) were the only chgs I made. I made it in the morning, applied it to lambabogur (the sml leg of the lamb) using my pastry brush & let it marinate the lamb for about 8 hrs. The aroma was wonderful even as it just began to cook. At the half pt of roasting, I applied the rest of the marinade just to the exposed top surfaces, added 1/2 cup water to the pan & tented the lamb + sml potatoes I roasted w/it. The lamb was tender + well-flavoried & the deglazed + strained pan drippings made a wonderful brown gravy. Surface bites are sought-after here & desirable on ea slice. Open-roasting gets the crispy surface & tenting mostly the marinade flavor. Thx for sharing your recipe w/us. We loved the lamb it created. :-)
Fabulous!!! I chose this recipe as, when my husband brought home lamb for Easter at the last minute, I was completely out of rosemary. We did not miss it. I confess to substituting garlic infused olive oil for the vegetable oil. Also, I marinated it overnight in the roasting pan I cooked it in. Cooked it at a higher temp until the lid wouldn?t stay on; then I lowered the heat to 300°F with the lid off until finished. Very tender, and a great flavor! Also much easier to make than the wet rub I usually use. Will definitely make again, doubling the marinade to baste and serve with the meat. Thank you Aunt WoofieWoof!