RSS

Paleo Lavender Lamb Marinade

Lamb Chops and Artichokes

It used to be that when I thought of lavender several things came to mind. Perfume, air freshener and soap to name a few. The one thing that I never even dreamed of was a lamb marinade.

A few years ago I bought a package of fresh herbs labeled “lamb marinade mix”. I was surprised to see that one of the herbs was lavender, but I decided to give it a try. Am I ever glad I did! The flavor and aroma this little herb imparts to your lamb is like nothing you would ever expect, and it’s beyond description. I can tell you this though, when I cook lamb outside on the grill, I’ve had many of the neighbors come over and ask me what smells so good. Once, when I was cooking a leg of lamb outside on a charcoal fire, a fellow actually followed the aroma from two blocks away. I gave him a slice of lamb, a beer and my marinade recipe. Nice summer memory.

These days I grow plenty of herbs in little pots on my deck. They are easy to grow and it’s always nice to have fresh herbs at hand when you need them. Also, I just like watching them grow.

Here is what you need for the marinade:

Hand full of fresh lavender,chopped

Hand full of fresh oregano,chopped

1/4 red onion sliced

3 cloves fresh garlic, peeled, crushed and sliced

2 cups olive oil

1/4 cup balsamic vinegar

1/4 cup white vinegar

Here is what you do:

I mix all of the above ingredients in a large glass baking dish. Put in the lamb and cover with plastic wrap. Put in refrigerator. About once an hour I turn over the lamb and poke it all over with a fork. This kind of injects the marinade into the lamb.

4 hours of marinating gives good results for lamb chops. A whole leg of lamb is better if marinated over night.

Lamb Chop Marinade

Take your marinating lamb out of the fridge and set on the counter about 45 minutes prior to cooking. Your meat will cook more evenly if started out at about room temperature. And whatever you do, don’t over cook your lamb chops! 10 minutes on each side under a 500 degree broiler seems to work perfectly for me. Remember your meat keeps cooking for awhile after you take it away from the heat, so take it out when it looks almost done.

I hope you enjoy this dish as much as I do. It’s one of my favorites!


8 Comments Add Yours ↓

  1. 1

    I’m impressed, I must say. Really rarely do I encounter a weblog that’s both educative and entertaining, and let me tell you, you’ve gotten hit the nail on the head. Your concept is outstanding; the problem is something that not sufficient people are speaking intelligently about. I am very completely happy that I stumbled across this in my search for one thing regarding this.

    • 2

      Those cupcakes look amizang! I love the idea of the paleo diet. I have been trying to limit processed foods from my diet. I try and go with the idea..if it grows in the ground, I can eat it. Now, I definitely veer off course, but it’s a good reminder.Kristen (swanky dietitian) recently posted..

  2. Randall #
    3

    I’ve never cooked with lavendar. Do you use the leaf or the flower?

    • admin #
      4

      I use the leaves, but you could use the flowers along with the leaves.

  3. 5

    This is really interesting, You’re a very skilled blogger. I’ve joined your feed and look forward to seeking more of your excellent post. Also, I’ve shared your website in my social networks!

    • Med #
      6

      Although I don’t eat lamb, it’s one of my husband’s ftorviae meat. I didn’t eat it growing up, so the unique smell or taste bothers me a bit. Looking at your dish I would even forget about it looks so good. I also want to mention I like your cast iron skillet not round, this is oval shape? So cool!

  4. 7

    This is very interesting, You are a very skilled blogger. I have joined your rss feed and look forward to seeking more of your magnificent post. Also, I’ve shared your web site in my social networks!

    • 8

      Explaining the basis of marinade minkag (1 part acid, 2 part oil, rest is flavor) would’ve been more informative to your audience. Encouraging them to explore and experiment would’ve inspired them; apple cider with peanut and sesame seed oil with star anise for flavor, or a simple vinegar and vegetable oil with pepper; why not? Ever wanted to make a great marinade? This question works because most people know nothing of marinades. Give them the basics, they’ll love you.


3 Trackbacks/Pingbacks

  1. Paleo Lavender Lamb Marinade | Paleo Digest 28 05 11
  2. Recipe: Grilled Garlic-Rosemary Lamb Chops | The Paleo Periodical 30 05 11
  3. Lamb chopmarinade | Gojuiceit 12 06 11

Your Comment