Lamb Marinade from the Silver Palate Cookbook
Elevate your lamb dishes with the timeless elegance of the 'Lamb Marinade from the Silver Palate Cookbook.' This classic recipe combines the bold flavors of olive oil, red wine vinegar, and zesty lemon juice, perfectly balanced with Dijon mustard for a velvety richness. Aromatic garlic, fresh rosemary, and thyme infuse the marinade with herbaceous depth, while a touch of salt and freshly ground black pepper enhance every savory note. Designed to tenderize and flavor the lamb, this marinade works its magic in just 15 minutes of prep time, but truly shines when left to marinate overnight. Whether you're grilling, roasting, or broiling, this versatile marinade ensures your lamb is juicy, flavorful, and deeply satisfying. Perfect for special occasions or a luxurious family dinner, this recipe is a must-try for lamb enthusiasts seeking restaurant-quality results at home.
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Recipe Information
Ingredients
- 0.5 cup Olive oil
- 0.25 cup Red wine vinegar
- 2 tablespoons Lemon juice
- 1 tablespoon Dijon mustard
- 4 cloves Garlic cloves, minced
- 2 tablespoons Fresh rosemary, chopped
- 1 tablespoon Fresh thyme, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
Instructions
In a medium-sized bowl, whisk together the olive oil, red wine vinegar, and lemon juice until well combined.
Add the Dijon mustard and whisk until the mixture emulsifies slightly.
Stir in the minced garlic, chopped rosemary, chopped thyme, salt, and freshly ground black pepper.
Place your lamb in a large resealable plastic bag or shallow dish. Pour the marinade over the lamb, ensuring it is fully coated.
Seal the bag or cover the dish tightly with plastic wrap and refrigerate for a minimum of 4 hours, preferably overnight, to allow the flavors to penetrate the meat.
Before cooking, remove the lamb from the marinade and let it sit at room temperature for 30 minutes.
Discard the marinade and cook the lamb to your desired doneness using your preferred method, such as grilling, roasting, or broiling.
Nutrition Facts
Calories |
1082 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.1 g | 148% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2711 mg | 118% | |
| Total Carbohydrate | 7.7 g | 3% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 0.8 g | ||
| Protein | 1.0 g | 2% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 40 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 148 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
