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✅ The Foundation of a Good Marinade
A classic marinade consists of three main elements:
Acid component (helps tenderize and neutralizes odors):
Dry white wine
Lemon juice
Vinegar (wine vinegar or apple cider vinegar)
Oily component (keeps the meat juicy):
Extra virgin olive oil
Flavorings and spices (add character and flavor):
Onion (in rings)
Garlic (pressed or finely chopped)
Fresh herbs such as rosemary, thyme, sage, mint, bay leaf
Juniper berries or allspice for depth
Black peppercorns
Ratio for 1.5 kg of lamb:
3 glasses of dry white wine
½ glass of olive oil
Herbs and spices to taste
🔄 Step by step: How to marinate lamb properly?
Clean the meat: Rinse with water and a little vinegar, trim off any excess fat.
Place in the marinade: Use a glass or ceramic bowl. Pour the marinade over the meat and massage it in gently.
Let it rest in the refrigerator:
At least 8 hours, ideally overnight.
Cover with foil (no metal or plastic directly on the meat).
Before cooking:
Remove from the marinade and pat dry with a paper towel.
Only add salt after baking or roasting.
❌ Common mistakes when marinating lamb
❗ Too much salt beforehand → draws out moisture from the meat, making it dry.
❗ Too much acid (too much lemon or vinegar) → can overcook or toughen the meat.
❗ Piercing the meat with a fork → valuable meat juices will escape. Always use tongs!
❗ Reusing the same marinade when baking → raw juices = risk of bacteria.
✔️ Solution: Prepare a fresh marinade or briefly boil the old one before use.
🍋 Combining flavors: What directions can you take?
Continue on the next page
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