Saturday, April 23, 2011

Mustard Rosemary Garlic Marinade

Ok kids, this is the amazing recipe that my grandparents used to use on lamb every Easter when I was a kid growing up.  Papa would get a boneless leg of lamb, butterfly it, and then marinate it in this fabulous mixture for a few days before grilling it perfectly and serving it with delicious roasted potatoes and other amazing food.  Yep, I have grandparents that double as gourmet cooks.  Probably where my mom got her love of cooking, and maybe where I adopted it from too.  So you can thank Grandma and Papa for this one, and maybe me too, just for sharing.  It's meant for lamb, of course, but you can use it for chicken too (the ingredients go really well with the flavor of chicken, too.  And I can't afford lamb right now, so that's what it ended up on here...)

Mustard Rosemary Garlic Marinade

1 small onion, minced
3 cloves garlic, minced
2/3 c extra virgin olive oil
1/4 c lemon juice
1/4 c rosemary, chopped
2 tbsp dijon mustard
2 tbsp mustard seed, or course ground mustard
1 tsp salt
1/4 tsp black pepper

This makes a lot of marinade, so you might want to downsize it a bit if you aren't doing the whole leg of lamb.  As I said before, it's made for a 8-9 lb leg of lamb, boneless and butterflied.   So if you want to make chicken, it would probably be delicious on a whole chicken, or on LOTS of chicken pieces.  :)

Just mix all of the above ingredients in a large ziplock bag, add the meat, and then mash it around and place in the fridge for a day or so before cooking.  If you are doing lamb, Grandma says to grill the meat 10 minutes per side, after bringing it to room temperature.  If you are cooking a whole chicken, cook it like you would a roast chicken.  If you are doing boneless skinless chicken breasts, pound them thin before you put it in the marinade, and then fry it in a bit of oil in a saute pan.  Slice thin and serve with the roasted potatoes posted previously.


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