Who's got a good recipe for lamb marinade? - GoFuckYourself.com

AssPirate · 04-17-2009, 07:03 AM

I'm sick of the garlic, olive oil and rosemary combo. I mean there are other rubs that I can use? I don't mind buying extra for new ingredients.

stephane76 · 04-17-2009, 07:10 AM

depends, what kind of lamb? chops, shanks,shoulder?

AssPirate · 04-17-2009, 07:17 AM

3 pounds of Australian lamb chops with the bone, it has lots of marbling and are roughly 3 inches thick.

stephane76 · 04-17-2009, 07:22 AM

here is one i really like, does have garlic and olive oil though...

Ingredients
1 tablespoon olive oil
8 lamb loin chops (each 1 to 1 1/2 in. thick and about 4 oz.), rinsed and patted dry
1 onion (8 oz.), peeled and chopped
3 cloves garlic, peeled and minced or pressed
1 teaspoon each ground cinnamon and ground cumin
2 cups fat-skimmed chicken broth
1 tablespoon tomato paste
1 cup dried apricots or pitted prunes (or some of each)
1 can (15 oz.) garbanzos, drained and rinsed
1 tablespoon chopped parsley

Preparation
1. Pour oil into a 12-inch nonstick frying pan over medium-high heat. When hot, add lamb chops and cook, turning once, until browned on both sides, about 4 minutes total. Transfer to a plate.

2. Add onion and garlic to pan; stir often until limp, about 4 minutes. Add cinnamon and cumin; stir until fragrant, 1 minute longer. Stir in broth, tomato paste, apricots, and garbanzos; bring to a simmer. Return lamb chops to pan.

3. Cover and simmer, turning chops once, until apricots are plump and chops are barely pink in the center (cut to test), 10 to 12 minutes.

4. Set two lamb chops on each of four plates or in shallow bowls. Spoon garbanzo mixture around meat. Sprinkle with parsley.

04-17-2009, 07:03 AM	#1
AssPirate Confirmed User Join Date: Aug 2006 Posts: 2,135	Who's got a good recipe for lamb marinade? I'm sick of the garlic, olive oil and rosemary combo. I mean there are other rubs that I can use? I don't mind buying extra for new ingredients. __________________

04-17-2009, 07:17 AM	#3
AssPirate Confirmed User Join Date: Aug 2006 Posts: 2,135	3 pounds of Australian lamb chops with the bone, it has lots of marbling and are roughly 3 inches thick. __________________

04-17-2009, 07:10 AM	#2
stephane76 Best VOD Company Industry Role: Join Date: Aug 2004 Location: NC Posts: 3,887	depends, what kind of lamb? chops, shanks,shoulder?

04-17-2009, 07:22 AM	#4
stephane76 Best VOD Company Industry Role: Join Date: Aug 2004 Location: NC Posts: 3,887	here is one i really like, does have garlic and olive oil though... Ingredients 1 tablespoon olive oil 8 lamb loin chops (each 1 to 1 1/2 in. thick and about 4 oz.), rinsed and patted dry 1 onion (8 oz.), peeled and chopped 3 cloves garlic, peeled and minced or pressed 1 teaspoon each ground cinnamon and ground cumin 2 cups fat-skimmed chicken broth 1 tablespoon tomato paste 1 cup dried apricots or pitted prunes (or some of each) 1 can (15 oz.) garbanzos, drained and rinsed 1 tablespoon chopped parsley Preparation 1. Pour oil into a 12-inch nonstick frying pan over medium-high heat. When hot, add lamb chops and cook, turning once, until browned on both sides, about 4 minutes total. Transfer to a plate. 2. Add onion and garlic to pan; stir often until limp, about 4 minutes. Add cinnamon and cumin; stir until fragrant, 1 minute longer. Stir in broth, tomato paste, apricots, and garbanzos; bring to a simmer. Return lamb chops to pan. 3. Cover and simmer, turning chops once, until apricots are plump and chops are barely pink in the center (cut to test), 10 to 12 minutes. 4. Set two lamb chops on each of four plates or in shallow bowls. Spoon garbanzo mixture around meat. Sprinkle with parsley.