Sunday, April 29, 2012

Freezer Marinade For Lamb Pistachio Pesto


Here is the fourth freezer marinade! Hope your having a wonderful week ... check out the three other freezer recipes posted this week!


Large zip-top bag
1 1/2 teaspoons pepper
1 teaspoon dried thyme
4 whole garlic cloves
1 teaspoon crushed oregano
1 teaspoon crushed dried or chopped fresh mint
1/2 teaspoon kosher salt
1/4 cup extra-virgin olive oil
2lbs Lamb loin chops

Sauce: for cooked Lamb
1/2 cup sugar
1/2 cup cider vinegar
1/4 cup reduced-sodium chicken broth
1 teaspoon Worcestershire sauce
1/2 cup pistachio nuts

Combine in large zip-top bag, garlic cloves,  pepper, herbs and spices and salt; shake until blended. Add olive oil and lamb chops, seal bag tightly and turn to evenly coat. Place in freezer up to three months or if ready for use today, put into the refrigerator up to 2 hours to marinate.

If frozen, thaw in refrigerator overnight, never on the counter to avoid contamination.

When ready to cook:

Preheat grill. In the meantime, combine in a saucepan, sauce ingredients (except pistachios). Bring to a boil on medium-high. Reduce heat to simmer; cook 10 minutes.
Process pistachios in food processor until finely ground. Stir into sauce; cook 2 more minutes to blend flavors. Remove from heat and set aside.
Place lamb chops on grill (discard marinade); grill 3–4 minutes on each side  for medium rare or until lamb is done to your preference. Serve sauce over lamb chops.

Other Freezer Marinades to try:

FREEZER Marinades:

Italian style lemon lime chicken marinade
Peanut butter marinade
Hawaiian marinade
Wine Steak Marinade
Mexican Marinade
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