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Nutrition Facts
Serving Size 1 Cup 388g Recipe makes 1 Cup)
Calories 406
Calories from Fat 15		(3%)
Amount Per Serving		%DV
	Total Fat 1.8g	2%
	Saturated Fat 0.2g	0%
	Monounsaturated Fat 1.0g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 10914mg		454%
Potassium 789mg		22%
Total Carbohydrate 85.5g		28%
	Dietary Fiber 3.5g	14%
	Sugars 65.3g
Protein 19.4g		38%
how is this calculated?

Super Simple Lamb Marinade

Recipe #103317 | 10 min | 10 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: Crabzilla
Nov 3, 2004

This is such a simple marinade, so easy to prepare and best of all - it's done in a big zip-lock bag, so there's no mess to clean up. It's great for grilling or for roasting. I use it on any cut of lamb. I'm splurging on two 1-pound pre-frenched racks of lamb from "New Zealand Fresh Lamb" for our anniversary. It makes enough for about 2 - 2 1/2 pounds of lamb. You can always vary the few spices in it to suit your taste.

1 Cup (change servings and units)

Ingredients

1 ziploc bag (gallon size)
3/4 cup teriyaki sauce (I use Kikkoman)
1/4 cup low sodium soy sauce
6 cloves minced garlic
1/2 teaspoon black pepper
1 teaspoon dried rosemary
1/4 teaspoon dried thyme
3 tablespoons Dijon mustard
2 tablespoons honey

Directions

1
Add all ingredients to the zip-lock bag, seal, and smoosh around to blend everything together.
2
Dump your lamb chops or racks in and marinate in fridge for at least 4 hours or up to 24 hours.
3
Take out and bring to room temperature before cooking.
4
Heat up your oven or grill and cook away, using the remaining marinade for an occassional basting!

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Featured Reviews for This Recipe

From: Abby Girl

On Aug 6, 2009

I picked this recipe as I had some Teriyaki sauce to use up. This was a delightful change from the usual lemon/garlic/rosemary marinade. Perfect for OMAC cooks. I would definately do this one again!!! Thanks for sharing!!

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From: Chef #1140246

On Feb 14, 2009

We bought and butchered a whole lamb...discovered this marinade and have used it exclusively. EVERYONE we've served has raved over it!

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From: Cook In Southwest

On Oct 9, 2008

This marinade rocks! I marinated some cubed lamb leg (about 3/4 lb.) then drained most of it from the zip lock bag. I didn't let all the marinade drain, just most of it. Then I stir fried 1 onion plus and added the meat and left-over marinade and stir fried until the meat was pretty much done. I then added 2 tomatos cut into wedges and about 2 Tbsp. chopped parsley when it was done. Heated the newbies until hot and served over Potatos Anna. It was delish! Hubby even commented. I'll be using this marinade again for sure!

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From: Fabulous

On Apr 13, 2008

This was Fabulous! I marinated my butterflied leg of lamb over night and cooked it on the grill on Easter and everyone loved it. My 10 year old son ate more then all the other kids and he is an extremely picky eater. I will definatley use this recipe again and agin.

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Read all 9 reviews