Definitely one of my favorite if not the most favorite meat dishes for me is marinated lamb off the grill or slow cooked in the oven. My favorite cut is a rack but this marinade is great with any cut. Also perfect for a gigot d’agneau.
This recipe comes from the provence in France. All the ingredients are provencal flavors: garlic, rosemary, and anchovies. The key to this recipe is the anchovy. The anchovies take away any game like taste, naturally salt, and naturally tenderize the meat.
Make sure you let it marinade for a few hours and be amazed at how soft and tender the meat has become. And how succulent each bite is!
Best Marinade for Lamb
Garlic, Fresh Rosemary, Anchovy Paste, Salt, and Pepper mastered together in a splash of lemon and olive oil.
How to make an awesome Marinade for Lamb
Place the lamb in a ceramic cooking dish such as a le creuset.
Using a small sharp knife, cut 2-3 deep slits in the each piece of meat.
Slice the Garlic into thin wafers and also cut in half in they are too big for the slits.
Gently with the help of the knife, place one garlic piece in each of the slits. It is ok if the garlic is sticking out a bit.
Squeeze the anchovy paste on a clean surface such as cutting board.
Using the small knife, take a little of the anchovy paste and insert into the slits next to the garlic. It is also absolutely ok if anchovy paste is on top of the meat too.
Place rosemary leaves into each of the slits. If you have some leftover rosemary just spread it across all the meat.
Mix the Olive Oil, Lemon, Salt and Pepper together.
Pour the marinade over the lamb. Cover with cellophane.
Allow to marinade for 2-3 hours.
Serving Size 2 tablespoons
- Amount Per Serving
- Calories 136kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 3g15%
- Cholesterol 9mg3%
- Sodium 451mg19%
- Total Carbohydrate 2g1%
- Dietary Fiber 1g4%
- Protein 1g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.