1/1 Photo of Lemon-Rosemary Marinade for Lamb
Chef mariajane's Note:
The best cuts of lamb are lamb chops, rack of lamb, steaks, butterfiled leg of lamb. The best cooking technique: Marinate overnight, and the ngrill over medium-high heat to desired doneness.
My Private Note
Units: US | Metric
- 1Whisk together garlic, shallots, rosemary, oregano, oil and lemon juice, in a medium non-reactive bowl. Use marinade immediately.
- 2If desired, turn marinade into finishing sauce; after removing meat, pour marinade into a non-reactive saucepan, and boil for 3 minutes. Brush on cooked meat just before serving.
- 3Makes enough for 2 pounds of lamb.
Browse Our Top Marinades and Rubs Recipes
You Might Also Like...View All Marinades and Rubs Recipes
Nutritional Facts for Lemon-Rosemary Marinade for Lamb
Serving Size: 1 (128 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 1483.0
- Calories from Fat 1462
- Total Fat 162.5 g
- Saturated Fat 22.5 g
- Cholesterol 0.0 mg
- Sodium 9.1 mg
- Total Carbohydrate 12.6 g
- Dietary Fiber 1.7 g
- Sugars 1.7 g
- Protein 1.5 g
The following items or measurements are not included: