Given that lamb leg can already be a bit pricey and requires some time to roast properly, it's not worth the risk — your best bet is to skip the marinade altogether. Read more: The Unexpected ...

Combine the olive oil, lemon juice, wine, onion, garlic, mustard, oregano, basil, rosemary, cumin, salt and pepper in a blender (preferably) or food processor. Blend until it's well combined and ...

Mix the marinade ingredients together in a bowl. Add the lamb and set aside to marinate ... frying pan over a high heat until hot. Remove the steaks from the marinade and quickly fry on both ...

Sure, you may know how to marinate a cut of steak ... A leg of lamb can marinate for up to 24 hours, while a day-long soak ...

Try it on a butterflied leg of lamb or a beef scotch fillet ... Auckland. The marinade works well on scotch or sirloin steak and works particularly well on beef ribs. Combine all ingredients ...

To prepare the lamb, turn the leg over to the point where the bone ... The meat should be an even thickness throughout. Mix the marinade ingredients together. Rub the marinade all over the lamb ...

Add soy sauce, honey, and oil, and process to combine. Spread the marinade on both sides of the lamb and set aside. To cook the lamb: To grill the leg, heat a grill until ashes are red and white.

For Lamb: Prepare leg: Cut slits into top portions of roast with a small sharp knife. Insert a garlic clove into each slit and push it into the meat with your finger until it’s no longer visible.

I often use mint in a marinade for lamb, and am happy to use both fresh and dried. (Dried mint is used alot in Middle Eastern recipes.) You can marinade any cut, I use chops, leg steaks and fillet ...

Place the racks of lamb in a roasting pan, and, using a brush, coat the lamb with the marinade. Cover and place in the refrigerator to marinate for at least 2 hours (up to 24 hours), brushing ...

Serve with mashed potato and roasted vegetables. TIP:Marinade can be applied using a rosemary stem as a brush. Lamb cutlets can be assembled a day ahead and refrigerated until ready to be cooked.