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  • Writer's pictureJason Wills

Aromatic Turkish Marinade - Ideal for Lamb

Prep Time: 10 minutes, plus marinating time

This is one of our long-time favourite marinades - it's so fresh and vibrant and the sumac really shines here. If you've never used it, I highly recommend it - it has zesty citrus notes and adds amazing colour! 👌 We've used this marinade on lamb backstrap, shoulder and leg as well as chicken breast. I'm sure it would be amazing with prawns, fish or grilled vegetables as well!



1/3 cup (80ml) extra virgin olive oil

1/3 cup finely chopped flat parsley

1/3 cup finely chopped coriander

1 T sumac

1 T ground cumin

2 t ground coriander

1 t dried oregano

1 t sweet paprika

1 t salt

1/4 t black pepper

Pinch or two of chilli flakes (*optional)

Zest of 1 lemon

3 garlic cloves crushed


In a large oven/ziplock bag or a glass tray large enough to marinate your protein in, combine all the ingredients above until thoroughly mixed into a paste. Rub the paste onto protein of choice and marinate overnight if possible, but a couple of hours will work. Slow roast, BBQ or pan-fry your desired protein until it is cooked as you like it.


Slow Roasted Pull-Apart Lamb Shoulder

2kg lamb shoulder marinated overnight in Aromatic Turkish marinade

2 cups water




Preheat oven to 160C. In a large roasting tray with an internal rack, place the marinated lamb on the rack, add 2 cups of water to the bottom of the tray. Cover the tray with non-stick foil. Roast for 3-4 hours until fall-apart tender with two forks. Once cooked to your preference, remove from the oven and let rest for 20 minutes with the foil loosely covering the tray. Serve with a herby couscous salad, fresh slaw, minted yogurt, hummus and flatbreads.

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