Soy Balsamic Rosemary Lemon Marinade

Printable Version (Recipe Only)

As you might already know, I refer to my Asian mama as LAM (Little Asian Mama).

LAM and I are as different as we are similar, but if there's one way in which I am unequivocally like LAM, and many other old school Asian mamas, it's that I show you I love you with FOOD.

So when I got together last weekend with two fabulous girlfriends whom I love, who both happen to love lamb, I wanted to treat them to one of my favorite lamb preparations, which is rack of lamb marinated in my Soy Balsamic Rosemary Lemon marinade, and then either grilled or roasted.

Since it was such a lovely evening out by the time we got home from our Girls' Day shenannies of pedis and drunken pottery painting, I enlisted The Man, who also loves rack of lamb, to man the grill for our Greek-fusion inspired Surf & Turf menu of aforementioned lamb; whole Red Snapper grilled and topped with a chimichurri made of parsley, garlic, olives, tomatoes, lemon, red chili flakes and olive oil; and a Greek salad with Spring greens and roasted beets.

It's such a blessing to have friends with whom you can be completely real, and have real fun while you're at it. And it's such a privilege and pleasure to get to show them some TLC by way of NOMs. :)

Additional props to The Man who just goes about being an awesome dad while I'm away like it's business as usual.

Soy Balsamic Rosemary Lemon Marinade
Makes about 1 cup marinade. Easily doubled.
Printable Version

The rosemary and lemon zest make this marinade a great complement for the somewhat grassy and gamey flavor of lamb, but it's also great for dark meat chicken, pork chops, and fattier cuts of beef.

- 1/4 cup + 2 Tablespoons soy sauce
- 3 Tablespoons Balsamic vinegar
- zest of half a lemon
- 1 Tablespoon lemon juice
- 1 Tablespoon sugar
- 2 cloves garlic, grated (or you can use 1 teaspoon garlic powder)
- 2 teaspoons to 1 Tablespoon finely chopped fresh rosemary (or 2 teaspoons dried)
- 1/4 to 1/2 teaspoon black pepper
- 3 Tablespoons olive oil

Combine all ingredients except oil and stir or whisk until sugar is completely dissolved. Taste and adjust seasoning before adding oil.

That's it!

I suggest marinating any of the recommended proteins for at least 3 or 4 hours, and up to 24 hours on the outside. I generally like it best somewhere between 6 to 8 hours or so where the marinade has taken, but the salt in the marinade hasn't begun to cure the protein.

As always, one of the most effective methods for even marinating is to put your protein in a Ziploc-type bag, pour your marinade in, coat the protein, suck all the air out of the bag before you seal it so that the bag clings to the protein, and then lay it flat in the fridge, flipping it over halfway through the marinade time. (Except in the case of something like rack of lamb where all the muscle is on one side, in which case, just leave the meat side down.)

If I have a considerable about of marinade left, I often like to make extra sauce of it by bringing it to a gentle boil on medium high heat for about 1 minute with about a Tablespoon of oil (and maybe also a Tablespoon of brown sugar), and then bring the heat down to low and simmer for another 3 or 4 minutes before cutting the heat. I then just spoon it over the meat before serving, and that extra punch of flavor always goes over well.

If you need some reminders about doneness temps for various types/cuts of meat, HERE you go. :)





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