Many people don't enjoy the flavor of lamb, but for those who do - a good marinade can turn it from a nice meal into a transcendent experience! I have evolved my marinade recipe through years of experimentation, and it is now ready to share with my loyal readers :)
For two pounds of lamb:
1/2 c. marsala cooking wine
1/4 c. olive oil
1 tbsp crushed garlic
1/8 tsp each - dill, mint, cumin seeds, black pepper, sea salt, oregano, basil, rosemary
Mix all ingredients in a zipper bag or plastic container with the meat. Marinate at least 3 hours; overnight if possible. Shake or flip container occasionally to distribute marinade. Grill large kabobs over medium heat or under broiler for 20-25 minutes.
The same marinade can of course be used for lamb roasts, however I usually add more wine to the roasting pan to keep the roast juicy. Lamb roasts can also be done in a crockpot or stock pot; use the same marinade but add one 14oz can of tomato sauce and let stew until tender.
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