Lamb Marinade
There’s nothing better than tender young lamb, cooked to pink perfection on a barbecue, and basting over a hint of marinade throughout the cooking - scrummy.
Here is enough for 8 fat (5cm) lamb chops, Finish by drizzling any remaining marinade as a dressing over the meat.
A crushed clove of garlic
A heavy pinch of salt and a good crack of pepper
1 shallot, finely chopped
A teaspoon of each, chopped rosemary, dried oregano and sumac (you could use smoked paprika or cumin if you can’t get hold of sumac)
Juice of a lemon
3 tablespoons of olive oil
< Back to Recipes