Fruit Lamb Marinade Recipes

POMEGRANATE LAMB MARINADE

Steps:

• Mix olive oil, pomegranate syrup, vinegar, mustard, salt, pepper, garlic, and rosemary together in a bowl until well combined.

MARINATED LEG OF LAMB

Steps:

• Cut off as much fat as possible from the leg. Put onion, garlic, bay leaves, peppercorns, sugar and salt into saucepan, pour vinegar and water over them and bring to the boil. Let simmer 1 minute and set aside to cool. Put lamb into saucepan or pot into which it fits snugly, and pour lukewarm marinade over it. When cool refrigerate and turn the leg several times during the next 24 hours. The next day, remove leg from marinade and insert slivered garlic into the meat. Rub with salt and pepper, place in roasting pan and roast at 400 degrees until lamb is just browned (about 10 to 15 minutes). Add marinade ingredients, baste with marinade and reduce heat to 350 degrees. Roast for 1 1/2 to 2 hours, continuing to baste, until leg is done. A half an hour before roasting is finished, add the pitted, marinated plums or mushrooms with a few tablespoons of their liquid and baste. Serve with the sauce from the pan and white rice.
• Wash and thoroughly dry plums. Prick all over with a sharp needles and place in a deep enamel or glass dish. Blend vinegar, sugar and spices in another enamel saucepan and bring to the boil. Then pour this mixture evenly over the plums. Let stand another day and the next day repeat this procedure. On the following day, pour plums and marinade into glass jars so that plums are completely covered by liquid.

BAREFOOT CONTESSA'S GRILLED LEG OF LAMB WITH ROASTED FRUIT

Steps:

• Lamb;.
• Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large non-reactive bowl.
• Add the lamb, making sure it is covered with marinade.
• Marinate in the refrigerator, covered, overnight or for up to 3 days.
• Bring the lamb to room temperature.
• Prepare a charcoal grill with hot coals.
• Scrape the marinade off the lamb, wipe the meat with paper towels, and season it generously with salt and pepper.
• Brush the grill with oil to keep the lamb from sticking, and grill on both sides until the internal temperature is 120 to 125 degrees for rare.
• This will take 40 minutes to 1 hour, depending on how hot the grill is.
• Remove the lamb to a cutting board, cover with aluminum foil, and allow to rest for 20 minutes.
• slice and serve with oven roasted fruit.
• Oven Roasted Fruit;.
• Preheat the oven to 450 degrees F.
• Place the peaches and plums snugly in a single layer, cut side up, in 2 glass or porcelain oven-proof baking dishes.
• Sprinkle with the sugar, and then top with the raspberries.
• Bake for 20 to 25 minutes, until tender.
• Heat the broiler and place the fruit about 5 inches below the heat and broil for 5 to 8 minutes, until the berries release some of their juices.
• Remove from the broiler and sprinkle with orange juice.
• Serve warm, at room temperature, or chilled over grilled lamb.

HERB GARDEN MARINADE FOR LAMB

Steps:

• Pour olive oil into a 1-gallon (or larger) resealable bag. Add salt and pepper and stir to combine. Stir in oregano, mint, and parsley until evenly distributed.
• Add lamb roast to the bag, or add lamb chops in a single layer. Place rosemary sprigs and lemon slices on top. Squeeze out most of the air, seal the bag, and marinate in the refrigerator for at least 4 hours, turning every hour.
• When ready to cook, remove lemon slices and rosemary sprigs. Drain excess marinade and prepare lamb as you like.

FRUIT BBQ MARINADE

Steps:

• Brown onions, and red peppers in olive oil. Add brown sugar, garlic, mustard, and cider vinegar. Cook for one minute on high or until bubbly. Add pineapple juice.
• Marinade meat of choice overnight or up to 24 hours.
• Cook on barbecue and baste frequently with the marinade. Near the end of the cooking, add preserves to top and allow to brown slightly.

LAMB MARINADE

Steps:

• Combine lemon juice, orange juice, Worcestershire sauce, olive oil, oregano, honey, garlic, mustard, garlic powder, liquid smoke, and lemon pepper in a bowl.

BASIC KIWI MARINADE

Steps:

• Mix all ingredients together in a bowl. Add meat of choice(of course, New Zealanders most always use lamb!) and marinate for at least 2 hours, but not more than 6.
• Cook meat as desired.

LAMB RUB OR MARINADE

Steps:

• Mix everything together in a small bowl.
• Rub on roast or chops.
• After rubbing the rub on the meat, Refrigerate the meat until ready to cook.

BALSAMIC LAMB CHOPS WITH STONE FRUIT AND ARUGULA

Steps:

• Whisk together vinegar, oil, and sugar in a bowl. Reserve 1/4 cup mixture; transfer remaining marinade to a resealable plastic bag. Season lamb with salt and pepper and add to bag, turning to coat. Let marinate in refrigerator, turning occasionally, at least 1 hour and up to 4 hours.
• Let chops stand at room temperature 30 minutes. Heat a large skillet over medium heat. Working in batches, remove lamb from marinade and add to pan. Cook, flipping once, until an instant-read thermometer inserted in thickest part (avoiding bone) registers 125 degrees, about 8 minutes. Transfer to a plate and let stand 10 minutes.
• Whisk reserved marinade to combine. Divide arugula, fruit, pepitas, and mint among plates. Season with salt and pepper; drizzle with reserved marinade. Top with lamb; serve immediately.