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
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Ingredients
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3 cups
Red Zinfandel
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6
cloves of garlic, coarsely chopped
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1/2 cup
fresh rosemary, chopped
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1/4 cup
fresh thyme, coarsely chopped
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2 tablespoons
dried Greek Oregano
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zest of one lemon
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1 teaspoon
crushed red pepper
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1 cup
Extra Virgin Olive Oil, preferably Greek
Directions
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In a 10" saucepan, bring the wine to a boil and reduce for 5 minutes. Set aside to cool before proceeding with recipe.
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Combine reduced wine with remaining ingredients in a plastic bag appropriate for your meat.
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Refrigerate overnight or at least 4 hours.
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One hour prior to grilling, remove from refrigerator.
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Right before placing on grill, remove meat from marinade, pat dry, and season well with sea salt and freshly ground pepper.
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Grill to 130 degrees for medium rare, 140 for medium. LET IT REST at least 15 minutes before even thinking of slicing.
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