Recipe by Crabzilla
This is such a simple marinade, so easy to prepare and best of all - it's done in a big zip-lock bag, so there's no mess to clean up. It's great for grilling or for roasting. I use it on any cut of lamb. I'm splurging on two 1-pound pre-frenched racks of lamb from "New Zealand Fresh Lamb" for our anniversary. It makes enough for about 2 - 2 1/2 pounds of lamb. You can always vary the few spices in it to suit your taste.
Top Review by M. Cita
This was absolutely FABULOUS!! I was extremely apprehensive because I tasted it before I put the lamb in thought it was SO overpowering... It wasn't at all. It lended itself perfectly to the flavor of the lamb (after 15 hours of marinating!). I did realize after that I forgot to add the honey but honestly the other flavors were so amazing that the honey wasn't missed.
- 1 ziploc bag (gallon size)
- 177.44 ml teriyaki sauce (I use Kikkoman)
- 59.14 ml low sodium soy sauce
- 6 clove minced garlic
- 2.46 ml black pepper
- 4.92 ml dried rosemary
- 1.23 ml dried thyme
- 44.37 ml Dijon mustard
- 29.58 ml honey
Directions See How It's Made
- Add all ingredients to the zip-lock bag, seal, and smoosh around to blend everything together.
- Dump your lamb chops or racks in and marinate in fridge for at least 4 hours or up to 24 hours.
- Take out and bring to room temperature before cooking.
- Heat up your oven or grill and cook away, using the remaining marinade for an occassional basting!