Looking for a recipe for a marinade that will not over-power a
bee-you-tee-full NZ leg-o'-lamb; any suggestions?

I'll be roasting it in the oven after, not roasting it on the rotisserie.

The Ranger
--
"Grits are akin to Elmer Paste with less flavor and more sand."

"The Ranger" > wrote in message
...
> Looking for a recipe for a marinade that will not over-power a
> bee-you-tee-full NZ leg-o'-lamb; any suggestions?
>
> I'll be roasting it in the oven after, not roasting it on the rotisserie.
>
> The Ranger
> --
> "Grits are akin to Elmer Paste with less flavor and more sand."


Greek oregano (out here available at Vons [Safeway] in their bagged private
label herbs) - the juice of 1 lemon - minced garlic to taste - olive oil.
Marinate in a baggie turning occasionally.

Salt and pepper the outside just before roasting.


Dimitri

Dimitri > quickly replied to my request in message
om...
> > Looking for a recipe for a marinade that will not over-power
> > a bee-you-tee-full NZ leg-o'-lamb; any suggestions?
> >
> > I'll be roasting it in the oven after, not roasting it on the
rotisserie.
> >
> Greek oregano (out here available at Vons [Safeway] in their bagged
> private label herbs) - the juice of 1 lemon - minced garlic to taste -
> olive oil. Marinate in a baggie turning occasionally.
>
> Salt and pepper the outside just before roasting.

Thanks!

Another question: several marinades I saw recommended wine vinegar (or
balsamic) in place of the lemon. Wouldn't any of those, in particular the
balsamic, vinegars over-power a decent cut of meat?

The Ranger

"The Ranger" > wrote in message
...
> Dimitri > quickly replied to my request in message
> om...
> > > Looking for a recipe for a marinade that will not over-power
> > > a bee-you-tee-full NZ leg-o'-lamb; any suggestions?
> > >
> > > I'll be roasting it in the oven after, not roasting it on the
> rotisserie.
> > >
> > Greek oregano (out here available at Vons [Safeway] in their bagged
> > private label herbs) - the juice of 1 lemon - minced garlic to taste -
> > olive oil. Marinate in a baggie turning occasionally.
> >
> > Salt and pepper the outside just before roasting.
>
> Thanks!
>
> Another question: several marinades I saw recommended wine vinegar (or
> balsamic) in place of the lemon. Wouldn't any of those, in particular the
> balsamic, vinegars over-power a decent cut of meat?
>
> The Ranger

IMHO I find balsamic the mildest (less sharp) of the 3.
I like the flavor of lemon and lamb (it's very Greek)
I also find that lemon juice emulsifies better with the olive oil than
vinegar.
I would think the red wine vinegar would be the strongest.
As with any of the mixes the ratio of oil to the acid (vinegar-lemon juice)
determines the overall strength. If you think the mixture is too strong add
a little wine or water.

Lamb is a funny meat, to me it has a very pleasant flavor - many people
however want to mask that flavor. Like many things it's all a matter of
taste.

Regards,

Dimitri