Michael Patric’s Lamb Marinade

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The amount of wine and honey depends on the size of your pot and if you are cooking for the entire neighborhood or just a few close friends.

Red wine


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Pour enough wine in a pot to cover the bottom about ½ inch deep. Allow to slowly simmer, with occasional stirring, until the liquid has reduced to about half.

Stir in about ½ cup of honey, and mix well.

Salt and pepper the meat and braise in butter for several minutes. Place meat in an oven-proof dish and ladle, or spoon, the marinade and finish baking in the oven. Spoon the marinade over the meat several times during the cooking time.

If you are having lamb chops, they will taste great if you brush them with the marinade and allow to rest in the fridge for one hour. Dry off the lamb chops well before you sauté them for 1 to 2 minutes per side, for medium-rare. Save the remaining marinade and spoon over the lamb chops when serving.

A lamb steak of about 3 to 4 pounds is baked in the oven at 350 degrees. Use an oven thermometer, to measure the meat’s inner temperature: 162 degrees for a rare steak, 171 degrees for medium, and 180 degrees for well-done.

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Published by honeywritingblog

Sharing my best loved honey based recipies, along with short stories collected during life in Northern California and Stockholm, Sweden. Well, stories from other joints as well, and not only my experiences. Some will appear in English and some in Swedish. Deal with it.

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