Real meat-eaters know that not all marinades suitable for beef, pork, chicken or fish will go well with lamb. Moreover, this specific and very capricious meat requires a special approach and certain products as spices and seasonings.
And today we will focus on three ways to deliciously marinate lamb so that a real delicacy appears on your table that will turn any lunch or dinner into a true feast of the stomach.
We offer you three recipes for lamb marinade, which are suitable for both young lamb meat and older animals. The main thing is to remember that you should not opt for the meat of old sheep or uncastrated rams if you do not want to spoil your impression of dinner.
The composition of the universal seasoning for lamb includes pepper, salt, dill, parsley, bay leaf and garlic.
Delicate kefir marinade
For barbecue with kefir marinade you will need:
- 1 kg of lamb;
- 400 ml of fatty kefir;
- 6 pcs onions;
- 1 tsp powdered sugar;
- salt, pepper, spices - to taste.
We wash the cooled mutton under running water, cut into portioned slices and spread in a large saucepan.
Rub onion (or grind in a blender or meat grinder) 3 onions. Add it to the meat along with spices, mix by hand. Add kefir to the pan, pour in the powder, mix again.
The remaining 3 onions must be cut into rings and sent to the mutton. Cover the pan with a lid and pickle in the cold for about 10 hours.
Thyme, oregano, saffron and rosemary can also enrich the flavor of lamb, but they are worth using in small quantities.
Soy pickling “Refreshing”
Thanks to monosodium glutamate, which is part of soy sauce, the specific smell of lamb will be neutralized, but the meat will not lose its peculiarity and piquancy. Just remember that salt kebab marinated in soy sauce is not necessary!
So you will need:
- 0.5 kg of lamb;
- 50 ml of good quality soy sauce;
- 1 clove of garlic;
- juice of a third of lemon;
- 0.5 tsp Sahara;
- spices to taste.
Grind the garlic, mix with soy sauce and lemon juice, season with spices and mix until smooth.
Pour the marinade over the meat, mix. Pickle about 5 hours.
Unique is the French seasoning, which is called "Persyad." This seasoning includes garlic and finely chopped parsley.
Fruit marinade "Soft"
Well, now we will talk about the magic marinade, which miraculously (thanks to fruit acids) make lamb a soft and juicy delicacy.
For 0.5 kg of lamb you will need:
- half kiwi;
- a bunch of cilantro;
- 2 onions;
- half a lemon;
- 1 clove of garlic;
- 1 tomato;
- 40 ml odorless vegetable oil;
- 150 ml of sparkling mineral water;
- spices and salt to taste.
Cut the lamb into portioned pieces, rinse under running water, add tomato and onion, chopped to a homogeneous mass, to the meat.
Finely chop the garlic and cilantro, send to the meat, add the vegetable mixture of tomato and onion. Squeeze the juice of half of the lemon on top, add the pureed half of the kiwi without the skin, as well as the vegetable oil. Season with spices and salt and fill with cold mineral water. Mix and marinate for about 8 hours, covering the meat with cling film in contact.
