:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/comau/recipe/rW00NBLt0F_oSaAdhHgg/b0093a1e66b9970a11e57ec962e3fb.jpeg "The best marinade lamb backstrap recipe")
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The best marinade lamb backstrap recipe
Lamb is always good! Learn with this easy recipe how to make the best marinade lamb backstrap. Don't miss it!
Ingredients
Ingredients
- 8 Pieces lamb backstrap
- Extra Virgin Olive Oil
Marinade
- 1 onion
- 4 canned tomato
- 120 ml Extra Virgin Olive Oil
- 2 tablespoon red wine vinegar
- 4 cloves garlic
- 1 tablespoon paprika
- 1 tablespoon dried thyme
- 1 tablespoon ground coriander
- 2 spoon ground cumin
- 2 spoon coarse sea salt
- 1⁄2 spoon cayenne pepper
- 1⁄2 spoon ground black pepper
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Directions
In a blender, process the marinade ingredients until finely ground.
Place the cutlets in a shallow dish. Pour in the marinade and soak them completely. Cover with cling film and leave in the refrigerator for 3 hours.
Remove the chops from the dish. Brush the chops lightly with oil and leave them to stand at room temperature for 30 minutes before cooking.
Prepare the grill for direct heat on high heat.
Grill the chops over direct high heat with the lid closed for 8 minutes, turning and turning once or twice to cook evenly.
Remove the chops from the grill and allow them to rest for 5 minutes. Serve hot.
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RomiThe best marinade lamb backstrap recipe
Lamb is always good! Learn with this easy recipe how to make the best marinade lamb backstrap. Don't miss it!
In a blender, process the marinade ingredients until finely ground.
Place the cutlets in a shallow dish. Pour in the marinade and soak them completely. Cover with cling film and leave in the refrigerator for 3 hours.
Remove the chops from the dish. Brush the chops lightly with oil and leave them to stand at room temperature for 30 minutes before cooking.
Prepare the grill for direct heat on high heat.
Grill the chops over direct high heat with the lid closed for 8 minutes, turning and turning once or twice to cook evenly.
Remove the chops from the grill and allow them to rest for 5 minutes. Serve hot.
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