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Seasoning And Spice

Marinade For Lamb Kabobs

Lamb rub

Elevate lamb dishes with flavorful rubs for a mouthwatering meal experience.

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Flavor your lamb to perfection with this easy dry herb marinade! Packed with rosemary, thyme, and garlic, it's the lamb, or roasted lamb shoulder. Elevate your next dinner with this simple Mediterranean-inspired lamb seasoning. www.OliviaNoelsKitchen.com

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To Cook This Lamb, you will need:
• Lamb (of course)
• Fresh Minced Garlic
• Fresh Parsley
• Fresh Rosemary leaves
• Basil leaves
• Pepper
• Onions,
• Lemon
• Olive oil
• Salt and;
• Butter.

This is a new method of seasoning I tried out and it turned out DELICIOUS!!

Remember, the flavour contributes to how juicy the lamb will be. When cooking, make sure it’s always on low heat like simmer, so it doesn’t burn.

How To Cook:
• Wash Lamb and Pat to dry
• Wash and blend parsley, onions, garlic and Basil in olive oil.
• Sprinkle Salt and Pepper Generously
• Add the blended parsley, onions and garlic to the lamb. Use hands to mix thoroughly.
• Add Butter to medium heat pan to melt. Your butter is what you use to cook the lamb, and butter gives an added flavour

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Let's 'cut' the bull... ok, the lamb.🙃 LAMB BREAST PLATE🐑, to be precise. I had never cooked lamb breast before, but these were on sale and I love lamb so how could I refuse?😆 🤔Have ewe cooked it?😜 Lamb breast is a tough cut consisting of the sternum and attached ribs covered with a layer of fat (similar to pork belly). Tough cut, to me, means sous vide low and slow so these were cooked in a 133 F water bath for 48 hours. One breast plate was seasoned with garam masala. The other had a ru...

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Lamb Skewers w/ Red wine & herb marinade 🍢👇🏻 • . • Ingredients: • 1 lbs. lamb stew meat (cubed is fine) • 2 C red wine • 1 1/3 C olive oil • 1 1/3 C balsamic vinegar • 2/3 C Worcestershire sauce • 2 T Italian herbs seasoning • 8-10 garlic cloves, minced • Parsley, to garnish (optional) Procedure: 1. Combine the red wine and next 5 ingredients in a bowl and mix until combined. • Note: this makes A LOT of marinade. I did this on purpose to have enough of the mixture to marinade the meat and some left over to reduce into a sauce. We’ll get to that later. • 2. Place the lamb in a Ziploc bag or air-tight container and ½ - 2/3 of the marinade. Place the marinated lamb in the fridge for at least 4 hours and up to overnight. Refrigerate the unused marinade until ready to use.

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This Grilled Rack of Lamb with chimichurri sauce is what dreams are made of. It is grilled with the help of The MeatStick X set and together with the chimichurri sauce it results in a tender and tasty rack of lamb. | The MeatStick

Video by Robby Garcia (@greenhousegrilltx) on Instagram

Using The MeatStick X Set

Product used in video:

Meat Seasonings:
• - Olive oil
• - A Fuego Lento Esa Wey Seasoning

- A Fuego Lento No Pasa Nada Seasoning

Chimichurri Recipe:
• - Flat leaf parsley
• - Jalapeño
• - Shallot
• - Garlic
• - Crushed red peppers
• - A Fuego Lento Seasoning Herb (No Pasa Nada)
• - 1042 BBQ Brisket seasoning (SPG)
• - Extra virgin olive oil
• - Red wine vinegar
• - Squeezed lemon

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