Overnight Lamb Marinade Recipes

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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

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

DELICIOUS SIMPLE MARINADE FOR ROAST LEG OF LAMB



Delicious Simple Marinade for Roast Leg of Lamb image

This was a recipe that I originally got from allrecipes.com and have since modified. It is very simple and quick to make, but it yields one of the most delicious tasting roasts I've ever had. Be prepared for people to ask for seconds!

Provided by Slains Girl

Categories     Low Protein

Time 15m

Yield 1/2 cup, 1 serving(s)

Number Of Ingredients 9

75 ml honey, room temperature
30 ml Dijon mustard
30 ml rosemary, chopped (fresh or dried)
15 ml oregano, chopped (fresh or dried)
3 garlic cloves, minced
10 ml lemon juice
5 ml black pepper, freshly ground
5 ml coarse sea salt, freshly ground
5 ml mint, chopped (fresh or dried)

Steps:

  • Mix together all the ingredients. Taste and make adjustments to seasoning according to taste.
  • Using a sharp knife, make several small slits into the leg of lamb to allow marinade to penetrate. Thoroughly baste the leg of lamb in the marinade.
  • Place the lamb, along with the marinade, in a dish big enough to hold the meat. Pour the remaining marinade over it, and place in the refrigerator.
  • Allow to marinate overnight, turning once. Baste meat once more before putting into the oven to roast.
  • Enjoy!

LAMB MARINADE RECIPES (FROM ALL OVER THE WORLD)



Lamb Marinade Recipes (from all over the world) image

From several options of marinade for lamb chops to other cuts of lamb marinade recipes. On average each yields just over a cup - enough for a leg of lamb, lamb shoulder or four to six lamb chops. More ideas in the post.

Provided by CraftBeering

Categories     Cooking Tips and How Tos

Time 5m

Number Of Ingredients 23

1 cup yogurt, plain, full fat, with live cultures
1/4 cup olive oil
1 tbsp lemon juice
5-6 sprigs mint
3 cloves garlic
1 tsp salt
1/2 tsp pepper
1 cup of dark ale (ex. a porter or a balanced brown ale)
2 tbsp vegetable oil
1/2 tsp cinnamon
1 tsp cumin
1 tsp garlic powder
1 tsp yellow curry powder
1 star anise
1 tbsp honey
1 tsp salt
1/2 tsp pepper
small bunch of fresh oregano or 3 tbsp of dried oregano
2 cloves garlic
1/2 cup cup extra virgin olive oil
1 tbsp lemon juice
1 tsp salt
1/2 tsp pepper

Steps:

  • For the Mint Yogurt Marinade - chop the mint, mince the garlic, squeeze the lemon juice and mix the ingredients together. Cover the lamb chops completely. This marinade also tenderizes, so do not use it overnight - 2 to 3 hours is ideal.
  • For the Spiced Dark Ale Marinade - first soak the star anise in the ale for 5 minutes then add the rest of the ingredients and whisk until combined. Cover the lamb chops with the marinade.
  • For the Greek Marinade - chop the oregano (or use the dried version) and mince the garlic. Mix all the ingredients and rub all over the lamb chops.

HERB-MARINATED RACK OF LAMB



Herb-Marinated Rack of Lamb image

Rack of lamb is simple to prepare and quite elegant for a proper dinner party. Racks have become so popular and expensive in the U.S. that chefs have turned to overseas sources to supply their restaurants at a much cheaper price. There are many New Zealand producers selling lamb with no added hormones or antibiotics. Small organic and free range producers in the U.S. sell their animals whole, so you not only get two racks you get everything else, legs, shoulders, shanks, etc. as well. Lambs are very small, 35 to 40 pounds, so if you split a whole one with a friend it is easy to use up all of the cuts. The herb marinade for the rack really perfumes the meat if it is done a day or two ahead of time. The same marinade can be used for many other cuts as well. It is best to remove as many of the herbs and garlic before roasting as they will burn and create off flavors.

Provided by Food Network

Categories     main-dish

Time 13h10m

Yield 4 servings

Number Of Ingredients 8

2 lamb racks (about 8 to 9 ribs each)
1/2 cup extra-virgin olive oil, plus 2 tablespoons
4 garlic cloves, unpeeled and crushed
2 (4-inch) rosemary sprigs, crushed
6 thyme sprigs, crushed
4 rosemary sprigs, for garnish
Freshly ground black pepper
Sea salt

Steps:

  • Clean the rib bones well by scraping off meat and sinew with a small sharp knife. Cut the racks in 1/2 so that each has four ribs. Mix together the olive oil, crushed garlic, crushed rosemary and thyme sprigs in a large bowl. Add the lamb and coat well. Grind some coarse black pepper over all. Wrap well and marinate the racks overnight.
  • The next day remove the lamb from the marinade and scrape off as many herbs as possible. Preheat the oven to 400 degrees F.
  • Heat a large saute pan over medium-high heat and add 2 tablespoons of olive oil. Season the lamb well with salt; no additional pepper should be necessary, and sear fat side down until golden, about 7 minutes. Turn over so that the fat side is up and roast in the preheated oven for 20 to 30 minutes. Let the rack rest for 10 minutes before cutting.
  • To serve, cut each lamb rack into 4 equal pieces, 2 bones per chop and serve on individual plates or a platter with the accompaniments of your choice.

MARINATED LEG OF LAMB



Marinated Leg of Lamb image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Yield Serves 6 to 8

Number Of Ingredients 7

1 cup Sangiovese wine
2 cups extra-virgin olive oil
2 1/2 cups loose rosemary leaves, very finely ground (about 3/4 cup)
8 cloves garlic, coarsely chopped
2 tablespoons coarse salt
2 teaspoons freshly ground pepper
1 five-pound butterflied leg of lamb, flattened

Steps:

  • Combine the wine, olive oil, rosemary, garlic, salt, and pepper. Place the lamb in a shallow pan, and pour the marinade over the meat. Cover and refrigerate, turning and rotating the lamb periodically, for 4 to 5 hours.
  • Remove the lamb from the marinade. Pat dry with paper towels. Wrap the piece of meat around the rotisserie rod. Secure with clamps and tie the rolled roast together with cotton string.
  • Cook over the prepared coals until the meat is the desired temperature, 145 degrees for medium-rare, 160 degrees for medium, about 2 hours.

OVERNIGHT LAMB MARINADE



Overnight Lamb Marinade image

Make and share this Overnight Lamb Marinade recipe from Food.com.

Provided by Tonia B

Categories     Lamb/Sheep

Time 20h15m

Yield 6 serving(s)

Number Of Ingredients 7

1/4 cup apple cider vinegar
1/4 cup olive oil
1/2 tablespoon dried basil
1/2 tablespoon dried rosemary
1 teaspoon fresh coarse ground black pepper
1 teaspoon dried parsley
2 -3 fresh garlic cloves, pressed

Steps:

  • Mix all incredients together.
  • Place marinade & Leg of Lamb Roast in 1 Gallon size freezer bag. Try to get as much air out of bag as possible. Place in refrigerator in shallow pan, in case of leak. Turn every time you think of it.
  • I put this together in an afternoon and allow the roast to marinate overnight & part of the next day.
  • I cook it per the High Altitude Lamb recipe #600948. Since I have most of the ingredients in the marinade, the only thing I do prior to cooking is make slits in the roast and insert slivers of garlic.
  • I use a stone roaster.
  • Cooking time listed here is the marinating time.

MARINATED LAMB CHOPS



Marinated Lamb Chops image

These lean little lamb chops from Jill Heatwole of Pittsville, Maryland are packed with the flavors of rosemary, ginger and mustard. Marinating makes them so tender. They're something special for spring.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 11

1 small onion, sliced
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 tablespoon olive oil
2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed
2 teaspoons Dijon mustard
1 garlic clove, minced
1/2 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon ground ginger
8 lamb loin chops (3 ounces each)

Steps:

  • In a shallow dish, combine the first 10 ingredients; add lamb chops and turn to coat. Cover and refrigerate for several hours or overnight., Drain and discard marinade and onion. Lightly oil the grill rack. , Grill chops, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Nutrition Facts : Calories 164 calories, Fat 8g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 112mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges

ROASTED MARINATED LAMB WITH LEMON AND ROSEMARY POTATOES



Roasted Marinated Lamb with Lemon and Rosemary Potatoes image

Celebrate Easter or springtime with this perfect lamb dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 3h

Number Of Ingredients 7

Wide strips zest and fresh juice from 2 lemons
1 head garlic, cloves smashed and peeled
2 tablespoons chopped fresh rosemary leaves
1/2 cup extra-virgin olive oil
4 pounds boneless leg of lamb roast, tied at 1-inch intervals
Coarse salt and ground pepper
4 pounds small Yukon gold potatoes, peeled

Steps:

  • Roughly chop strips of lemon zest. In a medium bowl, combine lemon zest and juice, garlic, and rosemary; whisk in oil. Pat lamb dry and season with salt and pepper. Place lamb in a 1-gallon resealable bag and pour in marinade. Seal bag, pressing to remove as much air as possible. Turn bag several times to coat lamb in marinade. Let sit at room temperature 1 hour (or refrigerate overnight), flipping bag halfway through.
  • Preheat oven to 450 degrees. (If lamb was marinated overnight, remove from refrigerator 1 hour prior to cooking.) Place potatoes in a large pot and cover with cold water by 2 inches; season with salt. Bring to a boil; reduce to a simmer and cook until potatoes are tender when pierced with a knife, about 15 minutes. Drain potatoes.
  • Remove lamb from marinade, letting excess marinade drip back into bag. Place lamb on a plate; season generously with salt and pepper. Pour marinade into a roasting pan; add potatoes. Cook 15 minutes. Push potatoes to edges of pan; place lamb in center. Roast 15 minutes, then reduce oven temperature to 300 and cook until medium-rare (an instant-read thermometer should read 125 when inserted in thickest part of lamb), 1 to 1 1/4 hours, tossing potatoes halfway through.
  • Tent pan loosely with foil and let lamb rest 20 minutes before slicing. Toss potatoes with pan juices and serve alongside lamb.

Nutrition Facts : Calories 769 g, Fat 47 g, Fiber 5 g, Protein 46 g

MARINATED LAMB RACK



Marinated Lamb Rack image

Provided by Christina Musgrave

Time 1h50m

Number Of Ingredients 7

1/4 cup olive oil
1 tbsp chopped rosemary
1 tsp chopped dill
3 garlic cloves (chopped)
1 tsp sea salt
1 tsp black pepper
1 rack of lamb

Steps:

  • Combine ingredients in a large plastic bag. Marinate lamb for one hour up to one day. After marinating, let sit at room temp for at least 20 minutes before you grill. Meanwhile, heat up the grill.
  • Grill for 6 minutes with the meat side down. Then, flip over and grill 3 minutes with the fat side down.
  • Next, flip once more to meat side down, then turn heat to low. Let lamb rack sit for 10 minutes on low heat. Remove from grill and set rest for at least 10 minutes. Note: this is for medium rare-medium doneness. If in doubt, check temperature using an instant thermometer and cook longer if needed.
  • Slice lamb and serve!

Nutrition Facts : Calories 231.11 kcal, Carbohydrate 1.3 g, Protein 4.37 g, Fat 23.36 g, SaturatedFat 6.21 g, Cholesterol 21.66 mg, Sodium 105.68 mg, Fiber 0.29 g, Sugar 0.03 g, ServingSize 1 serving

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