LAMB MARINADE

I got this amazing marinade from Neil who got it from his friend the Chef. It’s great for Lamb on the BBQ Grill, but it can work for other meats too!

ingredients

• Soy sauce - 30 - 60 ml
• Red wine - half cup (drink rest of bottle now)
• Lemon or lime juice - one
• Fresh gingerroot - about an inch of a root grated
• Garlic - three or four big cloves, minced
• Ground pepper and salt - maybe a teaspoon of each
• Olive or vegetable oil - same amount as soy sauce
• Juice of mango, orange, pineapple - any acidic juice (same amount as soy
• Thyme and rosemary - at least as much as the garlic.
• Peppers or pepper sauce - as you want
• Cumin and turmeric or curry powder

directions

1
If you put it all in a blender and mash it up good, it will infuse faster.
2
Let lamb marinate for a few hours or overnight. You can also reduce this sauce over low heat and serve.

notes

New Zealand Lamb is best (French Cut). We find that they don't dry out if you cut between every second bone. I sometimes substitute Port if I don't have Red Wine.

Source: Esther Pierre