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best leg of lamb marinades

mad max beyond eggdome
mad max beyond eggdome Posts: 8,134
edited November -0001 in EggHead Forum
so i'm breaking from tradition this year for passover, and instead of brisket, i'm doing a leg of lamb ... just stopped at my local halal market and picked up a beautiful fresh whole bone in leg of lamb (i have a saying, if you can't get it from a jew, buy it from an arab, they know their lamb!!) guy trimmed it up real nice for me, runs from the hip all the way to the shank, real nice. . .

anyway, i'd like to hear some nice marinade recipes to pick from, see if i hear something any better than my standard oil/vinager/rosemary concoction ...

thanks in advance

max
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Comments

  • Richard Fl
    Richard Fl Posts: 8,297
    Here is a similar one that you use. Drop me your email and I will send several options.

    Marinade, Lamb, Richard Fl


    INGREDIENTS:
    1 Cup Italian Salad Dressing
    4-6 Cloves Garlic, Whole
    1/3 Cup Sweet or Red Onion, Diced
    1/3 Cup Rosemary, Fresh Leaves
    1 Tbs Black Pepper, Fresh Ground
    1 Pinch Sea Salt
    1/4 Cup Balsamic Vinegar
    1 Lemon, Juice From
    Fresh Mint leaves, ( Optional )
    1/4 Cup Soy Sauce, ( Optional )




    Preparation:
    1 Place all in blender and puree. Place meat in ziploc bag and marinate for 4-6 hours, overnight is OK but be careful after 12 hours as the lemon juice has a tendency to "COOK" the meat.
    2 This works well for lamb kabobs, legs, rack or shoulders and shanks.
    3 Soy sauce may be added for optional flavor.,
    4 If doing shanks, like to cut into 1 1/2-2 inch pieces as this tends to reduce the cooking time.
    5 Save the rosemary twigs for smoke!


    Recipe Type
    Marinade

    Recipe Source
    Author: Richard Howe

    Source: BGE Forum, Richard Fl, 2001/05/25
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  • mad max beyond eggdome
    mad max beyond eggdome Posts: 8,134
    richard

    sounds good....you can definitely shoot me more to max@mitre.org
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  • Richard Fl
    Richard Fl Posts: 8,297
    They are on the way. Enjoy!!
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  • Humphrey Chimpden Earwicker
    Humphrey Chimpden Earwicker Posts: 3,743
    you might not be happy with my boring answer...

    we do thin slivers of garlic slipped under the surface of the meat, rub it with olive oil, and liberally season with rosemary, salt, cracked pepper.

    roast about 400 until 130-135 in the thickest part
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  • Desert Oasis Woman
    Desert Oasis Woman Posts: 5,604
    ;) I add lemon juice to that.
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  • Humphrey Chimpden Earwicker
    Humphrey Chimpden Earwicker Posts: 3,743
    yeah
    did a boneless leg of lamb "marinated " (not really a marinade if it just coats the outside and has no real salt in it i guess) of olive oil, lemon, balsamic vinegar, garlic, salt, cracked pepper and assorted herbs.

    flared like Liberace when it hit the grid though, with all that oil.
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  • cookn biker
    cookn biker Posts: 13,407
    Vinagar makes it a marinade. Sounds good.
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • Humphrey Chimpden Earwicker
    Humphrey Chimpden Earwicker Posts: 3,743
    yep. had "brine" on the mind
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  • Desert Oasis Woman
    Desert Oasis Woman Posts: 5,604
    ;) thought any acid makes it a marinade :ermm:
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  • mad max beyond eggdome
    mad max beyond eggdome Posts: 8,134
    not boring at all ... i like the taste of the meat shining through!! .. .
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  • Roudy
    Roudy Posts: 431
    Not my first choice for Passover, but VERY tasty if you like Indian cuisine:

    1/2 Cup chopped cilantro
    1/4 Cup minced ginger
    1/4 Cup garlic
    1/4 Cup cumin
    1/4 Cup cayenne pepper
    2 Tbsp ground coriander
    2 Tbsp ground cardamom
    1 Tbsp ground cinnamon
    1 Tbsp ground cloves
    1/4 Cup kosher salt
    1/4 Cup olive oil
    1/2 Cup plain yogurt
    Salt and pepper to taste

    Mix all of the ingredients and rub heavily over the lamb, cover with plastic wrap and refrigerate 1-3 hours. Cook until center of lamb registers ~125 F.

    I've only made this with boneless leg of lamb.
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