Marinades for Lamb
- 1 chargrilled red pepper (from a jar is fine)
- 1 fresh red chilli
- 1/4 tsp chili flakes
- 2 cloves garlic
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1 tsp ground coriander
- 2 tbsp olive oil
Here are 3 different marinade flavors suitable for lamb e.g. chops, steak, loin.
Tip: Make a double batch of the harissa marinade and keep in the fridge for up to a week (or freeze in a small container for use at a later date).
Place 1 char grilled red pepper, 1 fresh red chilli, 1/4 tsp chilli flakes, 2 cloves of garlic, 1 tsp of ground cumin, 1/2 tsp smoked paprika, 1 tsp ground coriander and 2 tablespoons of olive oil in a food processor and blitz until smooth. Season with salt to taste.
Use 4 tbsp of the mix to marinate the lamb for up to 2 hours. Reserve the rest of the Harissa to use as a sauce.
Mix 2 tsp dried oregano, 2 cloves garlic peeled and finely chopped, 1 tbsp homebrand olive oil and 1 tbsp of lemon juice. Rub over lamb and leave for unto 1 hour to marinate in the fridge. Just before cooking season with salt and pepper.
Spanish style rub marinade
Mix together 1 tsp smoked paprika, 2 tsp of ground cumin and 1 tsp ground coriander and rub over the meat. If you have time leave for up to 30 minutes before cooking. Season with salt and pepper just before cooking.
Cook meat over a bbq or grill until cooked to your liking.