TASTY MARINADES

Tasty marinades enhance the flavour of all New Zealand Spring Lamb cuts. For best results, marinate lamb in a covered non-metallic dish or sealed plastic bag, for several hours in the refrigerator, or for one hour at room temperature. Turn the meat several times while it is marinating, and for additional flavour, baste with the marinade while it cooks.

ORIENTAL MARINADE

2 tbsp soy sauce 30ml
1 tbsp dry sherry 15 ml
1 tbsp fresh lemon juice 15 ml
1 tbsp minced fresh gingerroot 15 ml
1 clove garlic, minced 1
1/2 tsp pepper 2 ml
2 tbsp vegetable oil 30ml

Blend marinade ingredients together and pour over lamb being sure to coat all the meat. Close bag or cover dish and leave at room temperature 1 hour or refrigerate longer, but remove from refrigerator 1/2 hour before grilling.

Preheat grill. Drain lamb, reserving marinade. Cook lamb according to instructions, brushing with marinade when you turn the lamb.

SHALLOTS & RED WINE MARINADE

1/2 cup dry red wine 125 ml
1/4 cup vegetable oil 50 ml
1/4 cup finely chopped shallots 50 ml
l tsp dried rosemary, crushed 5ml
1/4 tsp dried thyme 1 ml
1/4 tsp each freshly ground black pepper 1 ml and salt

Whisk marinade ingredients together and pour over lamb. Refrigerate for 4 hours, turning once. Remove meat from marinade and barbecue according to directions for each cut.

MINT LIME MARINADE

3/4 cup mint jelly 175 ml
1/2 cup vegetable oil 125 ml
1/4-1/3 cup freshly squeezed lime juice 50-75 ml
3 cloves garlic, crushed 3
1/4 tsp salt 1 ml

Place the ingredients in a saucepan or microwave dish. Heat just until jelly is melted. Then pour over the meat. Press meat down until it is covered by mixture. Cover and refrigerate for at least 4 hours or overnight. Turn meat at least once during this time.

Remove meat from the refrigerator an hour or two before grilling to bring to room temperature. Then remove lamb from the marinade and wipe off most of the marinade.

MEDITERRANEAN MARINADE

1/4 cup oil 50ml
1/4 cup red wine vinegar 50ml
1 tsp dried oregano 5 ml
1 tsp onion salt 5 ml
1 tsp dried rosemary 5 ml
1/2 tsp freshly ground pepper 2 ml
2 cloves garlic, minced 2

Combine marinade ingredients. Place chops or other cuts in the mixture and refrigerate overnight or marinate at room temperature for 30 minutes-1 hour. Drain and grill according to directions for each cut.

ORANGE GINGER MARINADE

1/2 cup red wine 125 ml
1/2 cup orange juice 125 ml
2 tbsp cooking oil 30ml
1/2 tsp ground ginger 2 ml
1 clove garlic, minced (optional) 1

Combine ingredients and pour over lamb. Cover and refrigerate for at least 4 hours, turning meat at least once during this time. Remove meat from marinade and place on greased grill and barbecue according to instructions.