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Lemon-Rosemary Marinade for Lamb

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“The best cuts of lamb are lamb chops, rack of lamb, steaks, butterfiled leg of lamb. The best cooking technique: Marinate overnight, and the ngrill over medium-high heat to desired doneness.”
READY IN:
10mins
SERVES:
2-4
UNITS:
US

Ingredients Nutrition

Directions

  1. Whisk together garlic, shallots, rosemary, oregano, oil and lemon juice, in a medium non-reactive bowl. Use marinade immediately.
  2. If desired, turn marinade into finishing sauce; after removing meat, pour marinade into a non-reactive saucepan, and boil for 3 minutes. Brush on cooked meat just before serving.
  3. Makes enough for 2 pounds of lamb.

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