Lamb Marinades – Citrus & Mint



1/2 c. orange juice

1/2 c. white wine (or chicken broth)

3 cloves garlic, minced

1 bunch fresh mint, lightly chopped

1 T. olive oil

1/2 t. coarse salt

1/2 t. freshly ground black pepper


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.