Saturday, April 18, 2009
This marinade recipe comes courtesy of my Mother-in-law. Lamb is one of my favorite things to eat with her - well...and duck, and sushi, and risotto, and mussels...you get the picture.
She is quite the amazing cook, visiting her home is always a pleasant experience resplendent with fresh, new treats to explore and devour. Not to mention the outstanding wine I get to drink when I'm with her (being the only person who drinks alcohol in a household can make it difficult to explore new wines).
This marinade works as a tenderizing agent as well. I let my boneless leg of lamb soak in it for about 24 hours and it was truly divine after being pan seared. A little drizzle of olive oil and a squeeze of fresh lemon to finish and it was quite the Easter treat.
Spring Lamb Marinade
1/4 cup fresh lemon juice
3 tablespoons red wine vinegar
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon fresh ground black pepper
1 tablespoon fresh, chopped rosemary
1/2 teaspoon salt
4 cloves minced garlic
Mix together well and let lamb soak for at least 4 hours and up to 24 hours.