RecipeMarinadesLambGoat

These are three distinctly different marinades especially suited to Lamb and Goat meat. Marinades are a great way to tenderize very lean cuts that otherwise would not hold up to grilling, broiling or pan-frying. #1 is superb on the grill as the Balsamic vinegar and honey create an incredible glaze in just a few minutes of cooking. Brush it over everything on the grill, especially kebobs. #2 is great broiled in a skillet along with all the extra marinade material. #3 is the best of all for tenderizing and adds a zesty punch of flavor that plays well with the distinctive flavor of lamb.

Enjoy!

Scott

Marinades
for Lamb & Goat
chops, kebobs, steaks

2 Garlic Cloves, crushed

2 teaspoons Dijon mustard

1/4 cup Balsamic vinegar

1 sprig Rosemary (about 2 inches) coarsely chopped

1 1/2 tablespoons Honey

1/2 teaspoon salt & fresh ground pepper

Marinate for at least 1 hour or over night. Awesome on the grill.

1/2 cup Yogurt

1/4 cup Fresh Mint, finely chopped

1/4 cup Onion, finely chopped

4 Garlic Cloves, crushed

2 tablespoons Lemon Juice

Lots of fresh ground Pepper, 1/2 teaspoon salt

Marinate overnight. Good for broiling or grilling

1/4 cup Lemon Juice

4 Garlic Cloves, crushed

1 sprig Rosemary, chopped

Fresh ground pepper and 1/2 teaspoon salt

Marinate 2 hours to overnight. Good tenderizer, great for pan frying, grilling, or broiling. Add 1 Tblsp honey for a nice grilling glaze.