Soy Balsamic Rosemary Lemon Marinade
The rosemary and lemon zest make this marinade a great complement for the somewhat grassy and gamey flavor of lamb, but it's also great for dark meat chicken, pork chops, and beef (we especially love it with tritip!).
As always, one of the most effective methods for even marinating is to put your protein in a Ziploc-type bag, pour your marinade in, coat the protein, suck all the air out of the bag before you seal it so that the bag clings to the protein, and then lay it flat in the fridge, flipping it over halfway through the marinade time. (Except in the case of something like rack of lamb where all the muscle is on one side, in which case, just leave the meat side down.)
If I have a considerable about of marinade left, I often like to make extra sauce of it by bringing it to a gentle boil on medium high heat for about 1 minute with about a Teaspoon of oil (and maybe also a Tablespoon of brown sugar), and then bring the heat down to low and simmer for another 3 or 4 minutes before cutting the heat. I then just spoon it over the meat before serving, and that extra punch of flavor always goes over well.
Ingredients
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1/4 cup + 2 Tablespoons soy sauce
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3 Tablespoons Balsamic vinegar
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zest of half a lemon
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1 Tablespoon lemon juice
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1 Tablespoon sugar
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2 cloves garlic, grated (or you can use 1 teaspoon garlic powder)
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2 teaspoons to 1 Tablespoon finely chopped fresh rosemary (or 2 teaspoons dried)
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1/4-1/2 teaspoon black pepper
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3 Tablespoons olive oil
Cooking Instructions
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1
Combine all ingredients except oil and stir or whisk until sugar is completely dissolved. Taste and adjust seasoning before adding oil.
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2
I suggest marinating any of the recommended proteins for at least 3 or 4 hours, and up to 24 hours on the outside. I generally like it best somewhere between 6 to 8 hours or so where the marinade has taken, but the salt in the marinade hasn't begun to cure the protein.
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