Given that lamb leg can already be a bit pricey and requires some time to roast properly, it's not worth the risk — your best bet is to skip the marinade altogether. Read more: The Unexpected ...

The standard marinade recipe is open to so many riffs, you can experiment and settle on a house favorite, or never flavor your lamb chops the same way twice. Here’s how to marinate lamb chops. Related ...

Add soy sauce, honey, and oil, and process to combine. Spread the marinade on both sides of the lamb and set aside. To cook the lamb: To grill the leg, heat a grill until ashes are red and white.

I often use mint in a marinade for lamb, and am happy to use both fresh and dried. (Dried mint is used alot in Middle Eastern recipes.) You can marinade any cut, I use chops, leg steaks and fillet ...

Mix the marinade ingredients together ... You can buy a ready-boned or a butterflied leg of lamb, or ask your butcher to bone it for you. To cook on the barbecue, preheat the barbecue (10 minutes ...

A good marinade also helps promote browning. Lamb’s strong flavor can stand up to equally robust seasoning, and in this recipe that comes in the form of lemongrass, fish sauce and fresh lime juice.

Place the racks of lamb in a roasting pan, and, using a brush, coat the lamb with the marinade. Cover and place in the refrigerator to marinate for at least 2 hours (up to 24 hours), brushing ...

Lift the meat out of the marinade and drain for a few minutes. Sear on both sides first then raise the rack to the uppermost notch and cook for 20 minutes on each side. Brush frequently with the ...

Transfer the lamb chops to a baking dish or roasting pan. Place them in the preheated oven. For medium-rare, roast the chops ...

In a small bowl, mix together the minced garlic, chopped rosemary, chopped thyme, olive oil, salt and pepper to make the marinade. Place the lamb chops in a shallow dish or resealable plastic bag ...

Place the leg of lamb and the marinade on top of the onions. Pop on the lid and put the dish into the oven. If you do not have a casserole dish, you can use a roasting tray, covered with a double ...

This recipe is one I lean on a lot. The marinade – which uses a whole lemon, pith and all – gives such a sensational amount of complexity to the lamb. It is not at all bitter, and, once ...