Best 5 Lamb Rub Or Marinade Recipes
**Unleash the Succulent Flavors of Lamb: A Culinary Journey with Rubs and Marinades**
Lamb, with its tender texture and distinct taste, has captivated palates for centuries. To elevate this culinary gem to new heights, a symphony of rubs and marinades awaits you. Embark on a journey where aromatic herbs, zesty spices, and tangy liquids dance together to create a chorus of flavors that will transform your lamb dishes into unforgettable feasts. From classic Mediterranean blends to exotic Middle Eastern concoctions, this article presents a curated collection of recipes that will tantalize your taste buds and leave you craving for more. So, gather your ingredients, ignite your culinary passion, and prepare to elevate your lamb dishes to a realm of extraordinary taste sensations.
MARINATED LAMB CHOPS
Provided by Valerie Bertinelli
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Whisk together the oil, balsamic vinegar, parsley, rosemary, cumin, garlic and 2 tablespoons mint in a medium bowl. Place the lamb into a resealable plastic bag and pour half of the marinade over the lamb. Season with salt and pepper, seal the bag and refrigerate for 1 to 2 hours.
- Add the lemon zest and juice and remaining 6 tablespoons mint to the remaining marinade and whisk to combine. Season with salt and pepper and set aside.
- Heat a large grill pan over medium-high heat until very hot; lightly brush with oil.
- Remove the lamb from the bag, letting the excess marinade drip off (discard the marinade). Season with salt and pepper. Grill the chops, turning once, about 3 minutes per side for medium-rare.
- Serve the chops with the reserved marinade.
LAMB RUB
This tasty Lamb Rub combines flavorful herbs and spices into a Mediterranean-inspired lamb seasoning that is out of this world! Your lamb will never be plain again once you've tried this seriously addictive spice rub!
Provided by Angela
Categories Seasoning Mixes Spice Blends
Time 5m
Number Of Ingredients 9
Steps:
- Measure out all ingredients into a small mixing bowl. Add 2 tablespoons salt, 1 tablespoon dried parsley, 2 teaspoons each of dried rosemary, ground sage, and onion powder, plus 1 teaspoon each of oregano, dried orange peel, paprika, and ground black pepper.
- Mix completely until the spices and herbs are evenly distributed in the mixture.
- Apply liberally to lamb or store in an airtight container.
Nutrition Facts : Calories 39 kcal, Carbohydrate 9 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 13967 mg, Fiber 4 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
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.
YOTAM OTTOLENGHI'S JERUSALEM LAMB SHAWARMA
The British-by-way-of-Jerusalem chef Yotam Ottolenghi cooked this recipe as part of what he called "a Middle Eastern take on a proper English garden party." He raises high the street-meat ideal of shawarma, resulting in a deeply flavored cut of lamb. The lamb would ideally meet the spice mix the day before it is cooked, so it takes some time, but not much work. The first 11 ingredients, known as Lebanese spice mix, make a versatile mixture that can be used to marinate fish, meat or vegetables.
Provided by Sam Sifton
Categories roasts, main course
Time 5h
Yield Serves 8
Number Of Ingredients 19
Steps:
- Put the peppercorns, cloves, cardamom, fenugreek, fennel, cumin, star anise and cinnamon in a cast-iron pan set over medium-high heat and dry-roast them for a minute or two, until the spices begin to pop and release their aromas. Take care not to burn them. Add the nutmeg, ground ginger and paprika, and toss for a few more seconds, just to heat them, then transfer to a spice grinder. Process the spices into powder. Transfer to a medium bowl, and stir in the sumac, salt, fresh ginger, garlic, cilantro, lemon juice and oil, and stir to combine.
- Use a small sharp knife to score the leg of lamb in a few places, making half-inch-deep slits through the fat and meat. Put the lamb in a large roasting pan and rub the marinade all over it, using your hands to massage the meat. Turn the lamb fat-side up, cover the pan with aluminum foil and place it aside on a countertop for at least a couple of hours, or preferably, rest it overnight in the refrigerator.
- Heat oven to 350. Remove the aluminum foil, and place the lamb in the oven. Roast for approximately 4 1/2 hours, or until the meat is completely tender. After 30 minutes of roasting, add about a cup of boiling water to the pan, and use this liquid to baste the meat every hour or so. (Add more water, as needed, making sure there is always a little in the bottom of the pan.) After 90 minutes or so, cover the lamb with aluminum foil to prevent the spices from burning. Once the lamb is done, remove it from the oven, and leave to rest for 10 to 15 minutes before carving and serving.
Nutrition Facts : @context http, Calories 971, UnsaturatedFat 41 grams, Carbohydrate 4 grams, Fat 72 grams, Fiber 1 gram, Protein 74 grams, SaturatedFat 26 grams, Sodium 759 milligrams, Sugar 0 grams, TransFat 0 grams
LAMB RUB OR MARINADE
This is a recipe that my stepmother sent me. I haven't made it yet. I plan on using it the next time I make lamb. I wanted to get the recipe submitted in time for ZWT 4-Canada I am sure it can be used on other types of meat or poultry as well. Prep time and total amount are approximate. .
Provided by AuntWoofieWoof
Categories < 15 Mins
Time 15m
Yield 1/2 cup
Number Of Ingredients 10
Steps:
- Mix everything together in a small bowl.
- Rub on roast or chops.
- After rubbing the rub on the meat, Refrigerate the meat until ready to cook.
Nutrition Facts : Calories 551.5, Fat 54.5, SaturatedFat 7.6, Sodium 8678, Carbohydrate 11.1, Fiber 2.7, Sugar 1.4, Protein 8.8
Tips:
- Choose the right cut of lamb. For a rub, choose a leaner cut of lamb, such as a leg or loin. For a marinade, choose a tougher cut of lamb, such as a shoulder or shank. This will allow the marinade time to penetrate the meat and tenderize it.
- Use fresh herbs and spices. Fresh herbs and spices will give your lamb rub or marinade the best flavor. If you don't have fresh herbs on hand, you can use dried herbs, but use half the amount called for in the recipe.
- Don't be afraid to experiment. There are endless possibilities when it comes to creating a lamb rub or marinade. Feel free to mix and match different herbs, spices, and other ingredients to find a combination that you love.
- Let the lamb marinate for at least 30 minutes, but no longer than overnight. This will give the flavors time to penetrate the meat. If you marinate the lamb for too long, the meat can become tough.
- Cook the lamb to your desired doneness. Lamb can be cooked rare, medium-rare, medium, or well-done. The cooking time will vary depending on the cut of lamb and the cooking method.
Conclusion:
Whether you choose to use a rub or a marinade, you'll end up with a delicious and flavorful lamb dish. Just remember to use fresh ingredients, experiment with different flavors, and don't overcook the lamb. With a little practice, you'll be able to create amazing lamb dishes that will impress your friends and family.
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