1. Recipes
  2. Marinade
  3. American
  4. Lamb Marinade

Use equal parts pinepple juice, orange juice, red wine, and chicken broth. Aim for 6% salt by mass for the brine. That is roughly 1.8cups of Morton's kosher salt to 1 gallon of water. Make sure to readjust salt for the chicken broth.

Prep Time: 5 min
Rest Time: 0 min
Cook Time: 0 min
Makes: 1.0 roast

    Food Stuffs
  • pineapple juice
  • orange juice
  • red wine
  • chicken broth
  • 2 tlbs brown mustard
  • 1/2 onion
  • 1/2 fennel
  • 3 cloves garlic
  • rosemary
    Seasonings
  • salt
  • pepper
    Equipment
  • cutting board
  • knife
  • measuring cup
  • pot
    Steps for Completion
  1. Slice up the onion, fennel, garlic, and rosemary.
  2. Add the red wine and broth to a pot with the salt, pepper, mustard, onion, fennel, garlic, and rosemary. Simmer to cook off the alcohol. Alcohol affects the meat absorbing flavor.
  3. Let the mixture cool. Cool it faster by adding the juices and some ice. Make sure it is cool before adding to the meat. Once cool, let the meat marinade over night.