Marinating lamb that is frozen?
I have a butterflied leg of lamb in the freezer that I want to prep for dinner tomorrow night. I want to marinate it in a yogurt sauce. Should I defrost the lamb first and then marinade? Or can it defrost in the marinade? In the fridge or out on the counter for the afternoon? Thanks!
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The moral of the story is that your lamb will thaw more quickly in the refrigerator in your marinade than if it were simply placed in the fridge by itself. Your marinade sounds heavenly, by the way.