Marinades for lamb and chicken
Kirsty MacDonald
ingredients
- Rosemary and Balsamic vinegar marinade
- 1/4 cup (60ml) lemon juice
- 2 tablespoons balsamic vinegar
- 4 cloves garlic, crushed
- 2 tablespoons honey
- 1 tablespoon chopped fresh rosemary
- Thyme and balsamic vinegar marinade
- 1/4 cup (60ml) lemon juice
- 2 tablespoons olive oil
- 1/4 cup (60ml) balsamic vinegar
- 2 cloves garlic, crushed
- 3 teaspoons brown sugar
- 2 teaspoons chopped fresh thyme
directions
Mix all together and then add lamb or chicken pieces to it. Refrigerate 3 hours or overnight
notes
Marinate fresh lamb or chicken in bulk and then freeze in individual portions- defrosts really well and the freezing process seems to intensify the flavours.
Source: Kirsty
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews