Caribbean Lamb

Barbecue Marinade

(contributed by Garry Vroegh <a043140t@bcfreenet.seflin.lib.fl.us>)

This tart, spicy mixture compliments and breaks down the texture of goat and lamb. This will make about 4-6 cups, enough for about 5-6 punds of meat.

Ingredients Directions
  • 2 cups of cider/wine vinegar
  • 1 teaspoon of finely grated lemon zest
  • 1 cup fresh lemon juice
  • 1 cup of vegetable oil. (Canola reduces fat)
  • 2 bay leaves
  • 1 tablespoon dried thyme, crushed
  • 1 tablespoon whole cloves
  • 1 tablespoon whole allspice
  • 1 tablespoon crushed black peppercorns
  • 1 tablespoon sugar
  • 2 garlic cloves
  • 1 teaspoon salt (to taste)

In a sauce pan, combine all the ingredients. Bring to a boil over medium heat. Reduce heat to low, and cover parially, and simmer, stirring occasionally, to blend the flavors, give or take an hour. Strain and let cool.

Place lamb in a glass dish and pour the marinade over it. Cover and refrigerate overnight or for 24 hours. Turn frequently if not fully covered by the marinade.

After the marinating period, remove lamb, wipe dry, and season with seasoning rub or curry powder.

Note: for those who do not like a "strong flavor" of lamb, I would suggest to par-boil it for 20 minutes in vinegar, as is often done for spare ribs.

Return to Sheep's Creek Farm Lamb Recipes page.

© 1998 Ronald Florence
Last modified: Sun Jun 21 12:42:59 EDT 1998