Prep 5 mins
Cook 0 mins
From the New Zealand Lamb Cooperative, this is great! Use the cut of meat you desire, marinate, and cook!
- 1⁄2 cup dry red wine
- 1⁄4 cup vegetable oil
- 1⁄4 cup finely chopped shallot
- 1 teaspoon dried rosemary, crushed
- 1⁄4 teaspoon thyme
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄4 teaspoon salt
- Place lamb in a dish just large enough to hold meat.
- Whisk marinade ingredients together and pour over top. Refrigerate for 4 hours, turning once.
- Drain, and cook as desired.
I used this on beef and it was great. I didn't use the rosemary, but added oregano and fresh chives instead. I only had time to marinade for 2 hours but even in that time the falvours came through the steaks. The family loved the added flavour and enjoyed the steaks very much. Wiith beef this marinade impressed my family! Thanks Sharon. Next time I must try with lamb chops and marinade a little longer.
I'm sorry Sharon but this one didn't reallly hit the spot for us. I used the marinade on cutlets but the flavour wasn't really to our liking...I think I prefer a sweet style marinade on lamb...like something with chutney or similar...thanks for posting though..always good to try something new..
Boned a small leg of lamb and went to marinate for 4 hours but turned into 48 hours. Cooked to medium and it was moist and tender and the gravy made from the pan juices was delicious. Will try this again maybe with lamb chops. Thank you Sharon123. Made for The All New Newest Zaar Tag game.