Marinade for Lamb
Published May 31, 1983
- Total Time
- 15 minutes, plus 2 hours' marination
- Rating
- Comments
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Ingredients
1 clove garlic, crushed
Juice of 2 lemons
¼ cup olive oil
½ teaspoon thyme
1 teaspoon dried dill weed, or 1 tablespoon fresh
Salt, pepper and butter to taste
Nutritional analysis per serving
4 grams carbs; 2 milligrams cholesterol; 139 calories; 10 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 1 gram fiber; 134 milligrams sodium; 1 gram protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the garlic, lemon juice, olive oil and thyme and pour over meat (see note). Turn to coat evenly and allow to marinate two hours at room temperature, turning occasionally.
- Step 2
Drain the meat before broiling.
- Step 3
After broiling, remove the meat to a platter. Carefully remove as much fat as possible (but not juices) from the broiling pan and, placing it over a top burner, add a little water and stir to loosen all browning. Add dill, salt and pepper and boil briefly. Turn off heat, add butter to taste, stir until melted and pour over meat.
Marinade may be used for broiled lamb chops, lamb steaks or butterflied leg of lamb.
Private Notes
Comments
Given the proportions of the other ingredients, that's a lot of lemon juice! Given its a marinade I'd mince (use a microplane) the garlic rather than just crushing. I'd also add a (tinned) anchovy fillet or two.