Spicy Citrus Marinade For Lamb Recipes

Steps:

• 1. In a medium size bowl add all of the marinade ingredients together and pulse with a submersion blender , food processor or blender, till blended, and somewhat emulsified. Then add roast to a large gallon bag, add the marinade, and try to coat the entire roast. Close if possible. Then put in a second gallon bag in case there are leaks and place in a large bowl. Marinade over night. Turn a few times to assure all of roast is being marinated. Remove from refrigerator at least 1 to a hour and a half before ready to roast in oven. This allows the meat to come to room temperature, so as not to prolong the cooking time. Pat dry with paper towels. Preheat oven to 425 degrees F.
• 2. While roast is resting. Take the small tip part of a sharp knife and make little deep holes into the roast,you may need to wiggle tip of knife around a bit to get garlic cloves to fit. Do this over the entire surface of the roast.If possible work pieces of garlic into the crevices where lamb has been tied together with string.
• 3. Now mix the steak seasoning with the garlic powder in a small bowl, and sprinkle liberally over the entire surface of the roast, both top and bottom. now drizzle with the olive oil or spray liberally with the non stick cooking spray. Spray meat rack with cooking spray, and set in large roasting pan. Now add roast to rack, and place in preheated 450 degree F. oven. Allow to roast in oven for 20 minutes.
• 4. Now reduce temperature to 325 degrees F. and allow roast to cook until internal temperature reaches 145 degrees F. for medium rare. Check after 1 hour and 45 minutes. Keep in mind temperature will rise at least about 10 degrees after removing from oven.Each time you open the oven door you loose heat, so minimize how often you open the oven door.
• 5. During last 15 minutes of cooking. Brush top of roast with a combination of about one half cup of Mint jelly mixed with 2 Tablespoons of white wine. Brush over surface of lamb. Garnish with lemon Halves and sprigs of Rosemary or parsley if desired.
• 6. Temperatures for meat, Rare 135 Degrees F. Medium Rare145 Degrees F. Medium 160 degrees, Well done 170 degrees F. Allow roast to stand at least 10 minutes before carving. I use an electric knife, for nice even slices.
• 7. Note if the roast has a bone in it it will take longer to cook. If the bone has been removed, please make sure it has been tied with string for even cooking. Your roast will depend on the size as to when it is cooked to your taste, the larger the roast the longer it will take, if you put it in the oven cold it will take longer to cook also. My inspiration for this recipe came from simply Recipes web site and Start cooking, I made changes but they were my inspiration for this recipe. My husband was very pleased. It is time consuming but worth the efforts.

Steps:

• Mix all ingredients together in a blender, pureeing until onions and garlic are liquified. Reserve one cup for basting, and use remainder as a marinade for lamb.

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.

Steps:

• Put the lamb into a large food bag with all the juice and marinate overnight.
• The next day, take the lamb out of the fridge 1 hr before you want to cook it. Heat oven to 220C/200C fan/gas 7. Take the lamb out of the marinade (reserve remaining marinade) and pat dry. Rub with half the oil and roast for 15-20 mins until browned. Remove lamb and reduce oven to 160C/140C fan/gas 3.
• Mix the zests, remaining oil, honey, spices and garlic with plenty of seasoning. Lay a large sheet of baking parchment on a large sheet of foil. Sit the lamb leg on top, rub all over with the paste and pull up the sides of the foil. Drizzle marinade into base, and scrunch foil to seal.
• Roast for 4 hrs, until very tender. Rest, still wrapped, for 30 mins. Unwrap and serve with juices.

Steps:

• Combine all the ingredients; add the chops and marinade for as long as possible.
• Great cooked under or in the grill or the BBQ, served with salads. Gujerati Potatoes, spicy tomatoes or any choice of your own.

Steps:

• In a shallow baking dish whisk together orange juice, black pepper, chili powder, paprika, cayenne, and salt to taste. Add pork to marinade, turning to coat, and marinate at room temperature 20 minutes.
• In a non-stick skillet cook pork in marinade, covered, over moderately high heat 6 minutes on each side, or until just cooked through. Sprinkle pork with coriander.

Steps:

• Stir together the marinade ingredients and season with ½ tsp ground black pepper and 1½ tsp flaky salt. Slash the lamb several times on both sides, then massage the marinade all over it. Seal into a large food bag or non-metallic container and chill overnight (or at least for a few hrs). Let the lamb sit at room temperature for 1 hr before roasting.
• Heat oven to 220C/200C fan/gas 7. Put the lamb into a foil-lined roasting tin and roast for 20 mins. Turn the oven down to 190C/170C fan/gas 5 and roast for 1 hr 20 mins for meat that's pink near the bone. Cover loosely with foil halfway through cooking or once the marinade has charred and the meat looks golden.
• Leave the lamb to rest for 20 mins before carving, then serve with lentil & tomato and cucumber salads (see related recipes).