Marinade for Lamb
- Total Time
- 15 minutes, plus 2 hours' marination
- Rating
- Comments
- Read comments
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Ingredients
- 1clove garlic, crushed
- Juice of 2 lemons
- ¼cup olive oil
- ½teaspoon thyme
- 1teaspoon dried dill weed, or 1 tablespoon fresh
- Salt, pepper and butter to taste
Nutritional analysis per serving (4 servings)
134 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 0 grams protein; 103 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the garlic, lemon juice, olive oil and thyme and pour over meat (see note). Turn to coat evenly and allow to marinate two hours at room temperature, turning occasionally.
- Step 2
Drain the meat before broiling.
- Step 3
After broiling, remove the meat to a platter. Carefully remove as much fat as possible (but not juices) from the broiling pan and, placing it over a top burner, add a little water and stir to loosen all browning. Add dill, salt and pepper and boil briefly. Turn off heat, add butter to taste, stir until melted and pour over meat.
- Marinade may be used for broiled lamb chops, lamb steaks or butterflied leg of lamb.
Private Notes
Comments
Given the proportions of the other ingredients, that's a lot of lemon juice! Given its a marinade I'd mince (use a microplane) the garlic rather than just crushing. I'd also add a (tinned) anchovy fillet or two.
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