LAMB CHOP OR LAMB STEAK MARINADE
Make and share this Lamb Chop or Lamb Steak Marinade recipe from Food.com.
Provided by Jen T
Categories < 4 Hours
Time 2h5m
Yield 1/4 cup
Number Of Ingredients 4
Steps:
- Mix altogether in a glass dish.
- Use to marinate lamb chops or lamb steaks for at least 2hours.
- Drain meat before cooking.
Nutrition Facts : Calories 546.5, Fat 0.1, Sodium 10.8, Carbohydrate 146.4, Fiber 0.8, Sugar 138.2, Protein 2
MARINATED LAMB CHOPS
Steps:
- Click here to see how she does it.
- In a small bowl stir together the first 7 ingredients. Put the lamb chops in a sealable plastic bag and pour the marinade over them. Move the chops around in the bag so the marinade coats them well. Marinate for 1 hour.
- Grill or broil the chops for 3 to 4 minutes per side for medium rare.
MARINADE FOR LAMB STEAKS
Make and share this Marinade for Lamb Steaks recipe from Food.com.
Provided by English_Rose
Categories Lamb/Sheep
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients in a freezer bag(s) and add the lamb to coat.
- Marinade in the fridge overnight.
- Bring lamb to room temperature and grill or broil until done to your liking.
- Serve with couscous flavoured with chopped scallions and chopped fresh mint.
Nutrition Facts : Calories 48.8, Fat 5.1, SaturatedFat 0.7, Sodium 1.6, Carbohydrate 1, Fiber 0.2, Sugar 0.1, Protein 0.1
BEST EVER MEAT MARINADE (STEAK, LAMB OR PORK)
From a community cookbook submitted by Linda Taylor, this is an easy to prepare marinade that is great for grilling.
Provided by Oolala
Categories Steak
Time 3m
Yield 1 1/2 cups
Number Of Ingredients 9
Steps:
- Combine all ingredients.
- Pour marinade over the meat and marinate for 2-3 hours at room temperature or overnight in the refrigerator.
Nutrition Facts : Calories 229, Fat 18.5, SaturatedFat 2.4, Sodium 2673, Carbohydrate 14.5, Fiber 0.6, Sugar 10.7, Protein 3.5
SUPER SIMPLE LAMB MARINADE
This is such a simple marinade, so easy to prepare and best of all - it's done in a big zip-lock bag, so there's no mess to clean up. It's great for grilling or for roasting. I use it on any cut of lamb. I'm splurging on two 1-pound pre-frenched racks of lamb from "New Zealand Fresh Lamb" for our anniversary. It makes enough for about 2 - 2 1/2 pounds of lamb. You can always vary the few spices in it to suit your taste.
Provided by Crabzilla
Categories Low Cholesterol
Time 10m
Yield 1 Cup
Number Of Ingredients 9
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!
Nutrition Facts : Calories 418.2, Fat 2.2, SaturatedFat 0.2, Sodium 10920.5, Carbohydrate 83.7, Fiber 3.6, Sugar 66.6, Protein 19.6
MARINATED LAMB STEAKS WITH BARLEY SALAD
Barley has a low Gi, so it will leave you feeling fuller for longer. You'll get two of your five-a-day from this hearty salad, too
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Number Of Ingredients 10
Steps:
- Mix together 1 tbsp oil, the garlic, chilli, half the mint and some salt and pepper. Rub all over the steaks, then if you have time, leave to marinate for up to 2 hrs.
- Cook the pearl barley in boiling, salted water until tender, but not too soft, about 20 mins. Cook the beans and peas in the same pan for the last 2 mins. Drain really well, then tip into a large bowl. Add the red onion, remaining mint, lemon zest and juice, remaining oil, salt and pepper. Toss everything together.
- Heat a griddle or frying pan until almost smoking and cook the lamb for 4 mins on each side for pink, or longer if you prefer your meat well done. Divide the barley salad between 2 plates and serve with the grilled lamb, drizzled with any pan juices.
Nutrition Facts : Calories 522 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 5 grams sugar, Fiber 9 grams fiber, Protein 33 grams protein, Sodium 0.14 milligram of sodium
MARINATED GRILLED LAMB
It's fun to fire up the grill on Easter, especially if you live in a cold climate! A mild marinade we created fabulously flavors lamb.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a shallow dish, combine first 9 ingredients; add lamb and turn to coat. Cover; refrigerate 4 hours. , Prepare grill for indirect medium heat. Drain lamb, discarding marinade. Place rosemary sprig on lamb; roll up and tie with kitchen string, leaving a portion of the sprig exposed. If desired, sprinkle with additional salt and pepper., Grill lamb, covered, over indirect medium heat 1-1/2 to 2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from grill; tent with foil and let stand 15 minutes before slicing. Discard rosemary sprig before serving.
Nutrition Facts : Calories 225 calories, Fat 12g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 304mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 26g protein. Diabetic Exchanges
MARINATED LAMB STEAKS WITH PAPRIKA ROAST TOMATOES & BUTTERBEAN SMASH
Everyone will love these juicy lamb steaks teamed with new-age mash in this recipe by Silvana Franco
Provided by Silvana Franco
Categories Dinner, Lunch, Main course
Time 1h15m
Number Of Ingredients 15
Steps:
- Put the lamb steaks on a baking tray and break over the thyme sprigs. Scatter over the garlic and some salt and pepper, then drizzle with the sherry and a tablespoon or so of the olive oil. Leave to marinate for at least 30 minutes.
- Tip the tomatoes (still on the vine) on to another baking tray, sprinkle over the slices of shallot and drizzle with a tablespoon or two of olive oil. Season with the paprika and some salt and pepper.
- Put the chilli and anchovies for the butterbean smash in your food processor and whizz to make a paste. Drain and rinse the butterbeans and tip them into a saucepan. Roughly chop the parsley. (You can prepare to this stage up to 3 hours ahead.)
- When ready to cook, preheat the oven to fan 200C/conventional 220C/gas 7. Put both trays into the oven (the lamb above the tomatoes, if you don't have a fan oven) for 15-20 minutes depending on how well done you like your lamb. Take the trays out of the oven and leave on the side for 5-10 minutes to rest the lamb before serving.
- Meanwhile, pour boiling water over the butterbeans to just cover them and quickly bring back to the boil, then lower the heat and simmer for a few minutes until the beans are completely heated through. Drain the hot beans and save the liquid. Tip the beans into the paste in the food processor and whizz until coarsely chopped. Now stir in the parsley, olive oil, lemon juice, a little salt and plenty of black pepper and 4 tbsp of the saved liquid. Whizz again to make a rough but soft and creamy mash, adding another 2 tbsp liquid if the mash is not soft enough.
- To serve, put a lamb steak on each plate with a spoonful of butterbean smash. Pour the tomato juices around the meat and scatter over a few rocket leaves.
Nutrition Facts : Calories 470 calories, Fat 27 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 19 grams carbohydrates, Fiber 6 grams fiber, Protein 36 grams protein, Sodium 1.81 milligram of sodium
CHEF JOHN'S GRILLED LAMB STEAKS
Using vinaigrette as a sauce for grilled meats is one of my favorite 'cheats' of all time. They take minutes to whisk together, there's absolutely no culinary finesse required, and the combinations of oils, vinegar, and flavorings are limitless. How about balsamic vinaigrette on some grilled skirt steak? Maybe mustard dressing on some pork chops? How could grilled chicken drizzled with Greek dressing and feta cheese not be awesome?
Provided by Chef John
Categories Meat and Poultry Recipes Lamb
Time 8h40m
Yield 4
Number Of Ingredients 15
Steps:
- Whisk tarragon, 1/2 bunch mint, yogurt, 1 tablespoon olive oil, garlic, cumin, and 1 teaspoon black pepper together in a bowl; pour marinade into a resealable plastic bag. Add lamb steaks, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Whisk 1/4 cup olive oil, sherry vinegar, honey, salt, and pepper together in a bowl. Add 2 tablespoons chopped mint and stir to combine vinaigrette.
- Remove steaks from marinade and scrape off all herbs and garlic; discard marinade. Drizzle steaks with 1 tablespoon olive oil and season with salt and pepper.
- Cook steaks on the preheated grill until browned on the outside and slightly pink in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steaks to a plate, drizzle 1/2 of the vinaigrette over the steaks, cover the steaks with foil, and let rest for 10 minutes. Transfer steaks to individual plates and drizzle remaining vinaigrette over each.
Nutrition Facts : Calories 467.1 calories, Carbohydrate 11.8 g, Cholesterol 93.3 mg, Fat 33.5 g, Fiber 0.3 g, Protein 29.2 g, SaturatedFat 8.7 g, Sodium 80.3 mg, Sugar 9.3 g
THE BEST STEAK MARINADE
We use this marinade for rib steaks, but can be used for almost any cut of beef.
Provided by SweetCravings
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 5m
Yield 4
Number Of Ingredients 7
Steps:
- Mix olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, and garlic in a small bowl. Season with salt and pepper.
Nutrition Facts : Calories 155.5 calories, Carbohydrate 7.8 g, Fat 13.5 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 1135.4 mg, Sugar 4.2 g
LAMB STEAKS WITH CRISPY POTATOES & MINTED BEANS
A special meal just for one- marinade lamb leg steak with rosemary and balsamic and serve runner beans and new potatoes
Provided by Good Food team
Categories Main course
Time 40m
Number Of Ingredients 11
Steps:
- Mix the balsamic vinegar, 1 tsp olive oil and rosemary together in a bowl. Add the lamb steak, ensuring that it is completely covered in the marinade, and set aside.
- Boil the potatoes until tender. Lift out of the pan with a slotted spoon, keeping the pan of water simmering. Heat 2 tsp of the oil in a frying pan, add the potatoes and garlic, and fry gently until golden.
- Sprinkle a little salt over the potatoes, then push to the side of the pan. Remove the garlic. Season the lamb and fry alongside the potatoes for 1-2 mins each side, depending on the thickness of your steak. Remove the lamb and potatoes and leave to rest in a warm place.
- Keep the pan on the heat and add the stock. Bring to the boil, scraping any sticky bits from the bottom of the pan, and let it bubble until reduced by half. Stir through the redcurrant jelly until melted. Taste and season, adding a dash of balsamic vinegar if it is too sweet.
- Meanwhile, blanch the beans in the simmering water for 3 mins, then drain. Return to the pan and stir through the butter, mint and seasoning.
- Serve the lamb with the potatoes and beans, and the sauce spooned over.
Nutrition Facts : Calories 500 calories, Fat 27 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 0.8 milligram of sodium
TANGY AND JUICY MARINADE FOR STEAKS & LAMB CHOPS
This ia great marinade! You will be happy you tried this recipe. I came up with it while messing around in the kitchen. The steaks were so juicy and tangy, I cannot wait to make these again! My husband ABSOLUTELY loved them! Preparation includes marinating time. I would double the recipe for every two steaks or four chops added, to be sure there is plenty of marinade.
Provided by Chef Lilbit
Categories Steak
Time 1h35m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Pierce beef with fork.
- Combine all spice ingredients in a container. Generousley sprinkle with McCormick's Montreal Steak Seasoning.
- Add meat and marinate steak or lamb chops for at least one hour.
- Grill or Broil them.
- Grill - Grill on both sides until desired doneness.
- Broil - Place meat in a baking dish. Broil 6 inches from oven element for appr. 8 minutes on each side (or until desired doneness). Pour remaining marinade over beef when turning.
Nutrition Facts : Calories 143.2, Fat 13.8, SaturatedFat 1.9, Sodium 1160.4, Carbohydrate 3.8, Fiber 0.8, Sugar 1, Protein 2.4
LAMB MARINADE
This is a lamb marinade for real lamb lovers! Perfect for lamb kabobs. Pour over lamb in a sealable container and marinate for 24 hours.
Provided by Jim Lemonia
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 10m
Yield 8
Number Of Ingredients 11
Steps:
- Combine lemon juice, orange juice, Worcestershire sauce, olive oil, oregano, honey, garlic, mustard, garlic powder, liquid smoke, and lemon pepper in a bowl.
Nutrition Facts : Calories 158.3 calories, Carbohydrate 8.4 g, Fat 14.2 g, Fiber 0.7 g, Protein 0.7 g, SaturatedFat 1.9 g, Sodium 113.4 mg, Sugar 4.8 g
MARINATED LAMB STEAKS IN FLAT BREAD
Tender, barbecued lamb with cool cucumber and yogurt - this is what kebabs should taste like
Provided by John Torode
Categories Main course
Time 25m
Number Of Ingredients 5
Steps:
- Preheat the barbecue. Put the lamb in a bowl, season liberally with salt and pepper, then pour over half the lemon juice. Stir well and leave to marinate for 10 minutes.
- Meanwhile, peel and halve the cucumber and remove the seeds with a teaspoon. Roughly dice the cucumber and mix it with the remaining lemon juice and half the yogurt. Set aside.
- Pour the remaining yogurt over the lamb and mix well. Lay the lamb on the barbecue grid and cook for 5 minutes - the underneath should look quite dark as the yogurt cooks. Turn the lamb over and cook for a further 5 minutes, then place on a board and leave to rest while you heat the naan on the barbecue. Slice the lamb into pencil-thick strips, then cut the naan in half. Spoon in the cucumber sauce and top with the lamb and its juices.
Nutrition Facts : Calories 765 calories, Fat 32 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 42 grams protein, Sodium 1.76 milligram of sodium
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