Lamb In Black Muscat And Rosemary Marinade Recipes

LAMB IN BLACK MUSCAT AND ROSEMARY MARINADE

Lamb in Black Muscat and Rosemary Marinade image

Make and share this Lamb in Black Muscat and Rosemary Marinade recipe from Food.com.

Provided by EURrosa1

Categories Lamb/Sheep

Time 1h

Yield 10 serving(s)

Number Of Ingredients 7

Ingredients

1 cup black muscat wine
2 tablespoons balsamic vinegar
2 large garlic cloves, minced
4 sprigs fresh rosemary, 2-inches-long each
1/4 teaspoon salt
1/4 teaspoon black pepper, freshly ground
3 -5 lbs boneless lamb roast

Steps:

Place meat in non-aluminum bowl. Combine first 6 ingredients and pour over meat; let marinade 3 hours, turning meet frequently so it is well marinated.
Bake meat in 350 F oven for 60-100 minutes.
While meat is baking cook marinade in high heat until reduced to 1/2 cup. Serve it warm with meat.

Nutrition Facts : Calories 21.1, Sodium 58.3, Carbohydrate 1.5, Protein 0.1

ROAST LEG OF LAMB WITH ROSEMARY

Roast Leg of Lamb with Rosemary image

This leg of lamb is marinated overnight with fresh rosemary, garlic, mustard, honey and lemon zest. Be prepared for many requests for seconds!

Provided by JMASS

Categories Meat and Poultry Recipes Lamb Leg

Time P1DT1h35m

Yield 10

Number Of Ingredients 8

Ingredients

¼ cup honey
2 tablespoons prepared Dijon-style mustard
2 tablespoons chopped fresh rosemary
1 teaspoon freshly ground black pepper
1 teaspoon lemon zest
3 cloves garlic, minced
5 pounds whole leg of lamb
1 teaspoon coarse sea salt

Steps:

In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight.
Preheat oven to 450 degrees F (230 degrees C).
Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
Bake at 450 degrees F (230 degrees C) for 20 minutes, then reduce heat to 400 degrees F (200 degrees C) and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.

Nutrition Facts : Calories 552.9 calories, Carbohydrate 8.1 g, Cholesterol 156.5 mg, Fat 38.7 g, Fiber 0.2 g, Protein 40.7 g, SaturatedFat 16.9 g, Sodium 378.7 mg, Sugar 7 g

LEMON-ROSEMARY MARINADE FOR LAMB

Lemon-Rosemary Marinade for Lamb image

The best cuts of lamb are lamb chops, rack of lamb, steaks, butterfiled leg of lamb. The best cooking technique: Marinate overnight, and the ngrill over medium-high heat to desired doneness.

Provided by Chef mariajane

Categories Lamb/Sheep

Time 10m

Yield 2-4 serving(s)

Number Of Ingredients 7

Ingredients

6 garlic cloves, minced
2 shallots, thinly sliced
1/4 cup fresh rosemary, chopped plus 4 sprigs
1/4 cup fresh oregano, chopped plus
4 sprigs fresh oregano
1 1/2 cups extra virgin olive oil
1/2 cup fresh lemon juice

Steps:

Whisk together garlic, shallots, rosemary, oregano, oil and lemon juice, in a medium non-reactive bowl. Use marinade immediately.
If desired, turn marinade into finishing sauce; after removing meat, pour marinade into a non-reactive saucepan, and boil for 3 minutes. Brush on cooked meat just before serving.
Makes enough for 2 pounds of lamb.

Nutrition Facts : Calories 1483.1, Fat 162.5, SaturatedFat 22.5, Sodium 9.2, Carbohydrate 12.6, Fiber 1.7, Sugar 1.7, Protein 1.6

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