Thursday, November 09, 2017

What's on the Menu this week. Greek Lamb Marinade

Summer is breaking out and we are starting to think of outdoor eating and braais (barbeques.) This is the classic way the Greeks have of cooking their lamb. The marinade will help to tenderise and adds lovely flavour too
Juice of large 2 lemons - 1/4 cup/60 ml extra virgin olive oil - 2-3 cloves garlic, grated or minced - 2 tablespoons/30 ml fresh oregano leaves, finely chopped (or 2 or 3 teaspoons dried oregano) - 1 teaspoon/5 ml fresh thyme leaves - 1 whole bay leaf - 1 teaspoon/5 ml sea salt - 1/4 teaspoon/1.25 ml freshly ground black pepper
Mix well to emulsify and marinate the lamb for 4 to 5 hours if chops or shanks and 8 to 24 hours for a 2 kilo joint of lamb
Roast the lamb using the marinade as a basting sauce. You can double up the recipe for larger joints of lamb

I used two leg chops and put them under the grill, then sliced them. I served them on some orzo pasta with some of the red peppers and tomato mix from last week's recipe, to which I added some sliced black olives
© John & Lynne Ford, Adamastor & Bacchus 2017

No comments: