So why do we Marinate our meat? For favour silly!
By marinating your meat you make your protein easier to digest as the meat tenderizes, plus marinades will help lock in moisture so that your meat won’t dry out or toughen up.
Marinades will often contain oils, herbs and spices and a natural acid such as vinegar, lemon juice or wine.
This marinade recipe goes very well with Chicken too, so do give it a try, it is simply gorgeous!
Lemon and Honey Glazed Lamb Chops
6 Tbsp Honey
8 Tbsp Reduced-sodium soy sauce
2 tsp Freshly grated lemon Zest
6 Tbsp Lemon juice
1/2 tsp Cayenne pepper
1 Tbsp Olive oil
+- 1 Kg Chops
Mix all of the above ingredients well together. Add to a large bowl and add meat pieces making sure they are all well coated.
Cover bowl and refrigerate for at least 2 hours or overnight.
Remove the meat from the marinade (reserve the marinade) and grill as usual.
Don’t discard the left over marinate, we are going to use it as a glaze. * see Tips*
Place the left over marinade in a small saucepan over medium heat and boil until reduced to about half and thickened to a glaze, plus minus 8 – 10 minutes.
Drizzle over your meat before serving.
Remember the only time you can re-use your marinade is when you are going to cook it again before using it or if you have left over marinade that you had prepared but it haven’t touched the raw meat.