in Recipes

marinated lamb loin

updated

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Ingredients for 6 servings:

  • 2 lamb loins (250 g each)
  • 100 g raw cane sugar
  • 100 g salt
  • 3 tbsp Marsala
  • 40 g black pepper, coarse
  • 2 bay leaves
  • 1 bunch of parsley
  • 5 sprigs rosemary

Instructions

Working time approx. 25 minutes; Rest period approx. 2 days; Total time approx. 2 days 25 minutes

Finely chop the parsley and rosemary. Grind the bay leaves and pepper (e.g., in a coffee grinder). Mix the sugar with the salt and Marsala. First coat the lamb loin in the herbs, then sprinkle with the pepper and bay leaf mixture. Press both sides down. Now brush both sides with the salt and sugar mixture. Place in a ziplock bag and refrigerate for 2 days, turning occasionally. Then rinse off the marinade, pat the salmon dry, and slice very thinly.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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