Marinade for Lamb
Ingredients
- 4 tbsp Extra Virgin Olive Oil
- 3 tbsp Balsamic Vinegar
- 2 tbsp Organic Blackcurrant Cordial
- 2 cloves of Garlic, crushed
- 2 tbsp of fresh Rosemary, chopped
- Salt and Pepper
Instructions
- Mix all the ingredients together.
- Place the lamb in a large Ziplock bag pour in the marinade and seal the bag.
- This makes it easier to keep it in the fridge and the lamb is better covered by the marinade than leaving it in sitting in a bowl.
- If barbecuing, pour some of the marinade over the meat as it is cooking. If roasting, do the same but after cooking the lamb, make a sauce by pouring some stock or red wine into the roasting tray, (once the lamb has been removed). Reduce this down and add some crème fraîche. Season to taste. Serves 6.
Tuesday, November 11, 2008
