Mesquite Grilled Middle Eastern Lavender Lamb
Submitted by Christopher on 1 March 2007 - 5:16pm.
tags: main | barbecue | bbq | grill | lamb | lavendar | marinade | pomegranate molassis | walnut oil
After finding this incredable Walnut Oil I searched high and wide for new recipes. I modified this marinade recipe I’ve had for years. It really makes the difference.
- New Zealand Lamb — Loin, Chops, Leg all work ½-¾ lb per person.
- ¼ cup Pomegranate Molassis (Available @ most International or Middle Eastern Food Markets)
- ¼ cup Lemon Juice
- 2 tbls Lime Juice (Bearrs Limes are best)
- 2 tsp culinary Lavender (Provance is best)
- 1 tbls Walnut Oil (must be fresh, La Nogalera brand is GREAT!!)
- 2 cloves Garlic Cloves, minced
- ¼ cup White Onion, finely chopped
- Sea Salt and fresh ground Black Pepper
- Small blending bowl
- Marinade dish
- Mesquite Charcoal
- In small Bowl whisk together molassis, lemon juice, lime juice, onion, garlic, & lavender.
- Rub Lamb with walnut oil, and Salt and Pepper all sides.
- In baking dish lay out lamb and cover with marinade. If it doesn’t cover all the meat be sure to turn it every hour or so.
- In the refridgerator allow to marinade a minimum of 1-3 hours.
- BBQ over mesquite charcoal to desired doneness. Turning chops every 5 minutes on medium hot fire. I personally like this recipe done RARE.
- The citrus juices make a nice light crust on the outside and seal in all the juices. DON’T OVER COOK. 140 f internal temp is MAX.