New Zealand Lamb Marinade Recipes

SUPER SIMPLE LAMB MARINADE

Steps:

• 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!

GRILLED NEW ZEALAND LAMB RACK WITH FIVE SPICE ROOT VEGETABLE GRATIN AND STAR ANISE DEMI GLACE

Steps:

• In a small dry skillet, heat the peppercorns over medium heat until fragrant, 4 to 6 minutes. Transfer to a pan large enough to hold the racks and add the mustard, soy sauce, red wine, thyme, garlic, and oil. Mix, add the racks, and turn to coat them. Marinate in the refrigerator, turning occasionally, at least 8 hours and preferably overnight. Prepare an outdoor grill or preheat the broiler. Season the lamb with the salt and pepper and grill over high heat, or broil, turning once, until brown and crisp, 12 to 15 minutes. Let rest 3 minutes before slicing.
• Five Spice Root Vegetable Gratin: In a hot medium skillet, saute the fennel, onion and garlic until slightly translucent. Add the parsnip, sweet potato and celery root and sweat for about 4 minutes. Add the heavy cream and five-spice powder and simmer for about 10 minutes, until the vegetables are al dente. Season with salt and pepper. Portion the vegetable mix into 4 (4-ounce) oven-proof ramekins, and cover with the shredded cheese. Bake in a 350 degree oven for 10 minutes, or until the tops are brown and bubbly.
• For the Star Anise Demi-Glace: In a medium stockpot, saute the shallots until well caramelized and deglaze with the red wine. Reduce the wine by 3/4, add the stock, thyme and star anise. Bring to a gentle simmer, and continue simmering for approximately 2 hours, until the stock is reduced by about 90 percent. Season with salt and pepper and strain.
• For the Veal Stock: Put veal bones in a roasting pan and roast in a preheated 400 degree oven until brown. Add vegetables and oil and roast further until the vegetables are brown.
• Transfer the contents of the pan into a large saucepan. Add 1 1/2 cups of water to the pan and reduce the liquid until almost evaporated. Repeat this process again.
• Add 5 pints of water bring to a boil. Skim the top of any scum that rises. Leave to simmer, very gently, for 6 hours (adding more water if necessary).
• Skim off the fat and strain the stock through a fine sieve or cheesecloth.
• Plating: Cut each rack into double chops and arrange 3 double chops per plate around the gratin on each plate. Sauce with the demi-glace and serve garnished with chives.
• Wine Suggestion: Honig, Cabernet Sauvignon, Napa Valley, 1997

NEW ZEALAND LAMB MARINADE

Steps:

• Place lamb in a dish just large enough to hold meat.
• Whisk marinade ingredients together and pour over top. Refrigerate for 4 hours, turning once.
• Drain, and cook as desired.

GRILLED NEW ZEALAND LAMB RACK

Steps:

• In a small dry skillet, heat the peppercorns over medium heat until fragrant, 4 to 6 minutes. Transfer to a pan large enough to hold the racks and add the mustard, soy sauce, red wine, thyme, garlic, and oil. Mix, add the racks, and turn to coat them. Marinate in the refrigerator, turning occasionally, at least 8 hours and preferably overnight. Prepare an outdoor grill or preheat the broiler. Season the lamb with the salt and pepper and grill over high heat, or broil, turning once, until brown and crisp, 12 to 15 minutes. Let rest 3 minutes before slicing.

MARINADE FOR LAMB STEAKS RECIPE

Steps:

• Worcestershire sauce with a quart of water
• Freshly chopped rosemary or thyme may be used in place of the herbs.
• This recipe calls for 1 tbsp excellent balsamic vinegar.
• If using olive oil, add 2 tablespoons of it.
• Use a non-metallic dish to hold the meat. Pour the marinade over the steaks after mixing all of the ingredients together. Keep it covered and refrigerated for 15 to 20 minutes.
• 6-8 minutes on each side, or until the meat juices run clear, over a prepared barbeque or warmed moderate grill Rest the steaks on a heated dish for a few minutes before serving.
• It's best to accompany this dish with a fresh cherry and bean salad with cherry tomatoes, red onions, and baby spinach.