Author Notes
The rich berry flavors of Zinfandel are perfect for lamb! Look for some good value brands - like Laurel Glen "Reds", or Rosenblum California appellation. Argentine Malbec, or Spanish Tempranillo would also work well. Serve the same wine with the lamb too! —Kriti
Ingredients
-
3 cups
Red Zinfandel
-
6
cloves of garlic, coarsely chopped
-
1/2 cup
fresh rosemary, chopped
-
1/4 cup
fresh thyme, coarsely chopped
-
2 tablespoons
dried Greek Oregano
-
zest of one lemon
-
1 teaspoon
crushed red pepper
-
1 cup
Extra Virgin Olive Oil, preferably Greek
Directions
-
In a 10" saucepan, bring the wine to a boil and reduce for 5 minutes. Set aside to cool before proceeding with recipe.
-
Combine reduced wine with remaining ingredients in a plastic bag appropriate for your meat.
-
Refrigerate overnight or at least 4 hours.
-
One hour prior to grilling, remove from refrigerator.
-
Right before placing on grill, remove meat from marinade, pat dry, and season well with sea salt and freshly ground pepper.
-
Grill to 130 degrees for medium rare, 140 for medium. LET IT REST at least 15 minutes before even thinking of slicing.
See what other Food52ers are saying.