Lamb Marinades – Balsamic & Herb



4 garlic cloves, minced

2 T. fresh rosemary, lightly chopped

1 T. fresh parsley, lightly chopped

2 t. coarse salt

1 t. freshly ground black pepper

1/2 c. olive oil

1/4 c. balsamic vinegar

1 T. honey

2 T. dijon mustard


For all marinades:  mix ingredients together and gently massage into lamb.  Scoring the fatty side of the roast will help the marinade absorb better.  Cover tightly and refrigerate overnight.  Remove lamb from refrigerator 1-2 hours before cooking.

Recipe courtesy of The Butcher Shoppe.