Lemon marinaded lamb's leg

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Here's something I tried last week: I marinaded cuts from a lamb's leg in a marinade of olive oil, lemon juice, finely chopped onion and garlic, salt, crushed peppercorns a bay leaf and a couple of sprigs of fresh thyme. The marinade I usually make for this dish contains white wine, which I had to substitute with lemon juice, because my guest has to avoid alcohol for health reasons.

I sauteed the lamb in olive oil over very high heat, just so they were browned on the outside yet still pink on the inside. I served them with garlic and basil butter (with a pinch of ginger powder added).

Much to my surprise, I couldn't really taste the ingredients of the marinade. When I used wine for this marinade I always could taste it.

The lemon juice seemed to blend in more with the taste of the lamb.

It made the meat more tender and the taste creamier. Somehow it totally took away the sweaty part of the taste of lamb while subtly enhancing the more appealing parts.

From : Heiko Ebeling

Submitted By JIM WELLER On 10-26-95

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