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No, it does not. Marinades should generally be removed and wiped off the meat before cooking, you certainly don't want the liquid for broiling. Pyrex is not safe under a broiler, you need a metal pan.
pierino is a trusted source on General Cooking and Tough Love.
I will second Smaug here on both points. If you were to cook the lamb in the marinade you would be stewing it, more or less, and a broiler is not suitable for that. Nor is pyrex an appropriate broiler pan.
Whatever happened to broiler pans, anyway? Most of my life all the (generally very ordinary) stoves I had occasion to use had built in broilers at below the oven that shared the same flame source. Now they (again based on a limited sample) seem to have the broiler at the top with a separate flame source, and no broiler pan. I was able to buy one separately for my latest stove, but I don't much like having to balance it on an oven shelf. The guy who sold it to me seemed completely baffled by it. For you kids out there, a broiler pan is two part- a top with a corrugated pattern hand holes that allow fat to drain into the bottom part, which is solid; many people put a little water in it. This is very helpful in avoiding broiler flareups, but washing a broiler pan can be about the worst kitchen job.
June is a trusted source on General Cooking.
Not at all! Unless you're braising, you would always want to dry your meat thoroughly no matter what methid of cooking you're using.
And, as has already been advised, Pyrex is not broiler safe. Use a metal pan or a foil broiler pan.
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