3 lamb marination recpies


3 lamb marination recpies

  • Preparation time
  • Preparation time

    20 minute
  • cooking time
  • Cooking time

    0 minute
  • Preparation time
  • Difficulty

  • cooking time
  • Serving

    6 People
  • Goody kitchen


Honey mustard roasted leg lamb:
1.5kg leg lamb
1 tbsp olive oil
1 ½ Goody mustard
2 tbsp honey
2 garlic cloves, crushed
1 tbsp chopped fresh rosemary leaves

Vinegar Crusted Lamb Chops:
3 tbsp Dejion mustard 
1 tbsp chopped fresh thymes
2 tbsp Goody Natural Sugar Cane Vinegar  
1tbsp extra-virgin olive oil 
½ tsp Worcestershire sauce 
3 tbsp Goody Italian Dredding 
4 garlic cloves, crushed 
freshly ground black pepper, to taste 
8 lean lamb cutlets or loin chops, trimmed of visible fat

Grilled Pork Chops with Peach Marinade:
3/4 cup Goody Canned Peach mashed
½ cup olive oil
¼ cup Goody Apple clder vinegar 
3 tbsp lemon juice
2 tbsp Goody  Mustard 
1 tsp kosher salt
2 tsp black pepper
1 lamb leg 


Honey mustard roasted leg lamb:
1.    Preheat oven to 200°C/180°C fan-forced. Line a roasting pan with baking paper. 
2.    Place lamb in prepared pan. 
3.    Combine oil, mustard, honey, garlic and rosemary in a bowl. Rub honey mixture over lamb. Reduce heat to 180°C/160°C fan-forced. Roast for 1 hour for medium or until cooked to your liking. Remove from oven. Stand, covered, for 10 to 15 minutes before carving. 

Vinegar Crusted Lamb Chops:
1.    In a shallow glass dish, whisk mustard, thymes, vinegar, oil, Worcestershire sauce, Italian dressing, garlic and pepper until blended. Add lamb chops and turn to coat well. Cover and refrigerate for at least 30 minutes or up to 4 hours.
2.    Preheat the grill or chargrill to medium-high.
3.    Grill lamb cutlets for 2 to 3 minutes each side or cooked to your liking. If using lamb loin chops, cook for 4 to 5 minutes each side. Rest meat for 5 minutes covered with foil. 

Grilled Pork Chops with Peach Marinade:
1.    In a medium bowl, whisk together first 7 ingredients for the marinade. Place one cup of the marinade in a zip-top freezer bag. Reserve and refrigerate the remaining marinade for basting. Add lamb leg to the marinade in the bag and turn to coat. Refrigerate for at least 2 hours. Remove lamb leg and discard marinade in bag.
2.    Preheat your oven to 200C. Place lamb leg on oven sheet coved with parchment paper and grill until cooked about halfway through, about 1 hour. Turn and place on ambient heat and cook for another 1 hour until it cooked and the meat bulled easily from the bone. Baste with additional marinade the last 5 minutes of grilling.