Pinot Noir Marinade For Lamb

This marinade does 5-8 lbs of lamb of your choice; 3-4 racks, butterflied leg, lamb chops or leg of lamb. I prefer New Zealand or Australian lamb for this recipe for its milder flavor.

In a processor blend the following ingredients for the marinade:

2 Tablespoons of prepared Dijon mustard.
1 Tablespoon of fresh rosemary
2 teaspoons of fresh ground black pepper
3/4 cup of Pinot Noir wine, plus extra for sipping while cooking!
1 teaspoon of aji moto seasoning (msg), or Accent
1/2 teaspoon of sea-salt
½ teaspoon of Worcestershire sauce
Juice of one fresh lemon
¼ cup of extra virgin olive oil
5-7 cloves fresh garlic

Wash lamb under cold-water pat dry. Place meat in large 2.5 gallon resealable bag. Add marinade and coat meat, squeeze out air, and place in refrigerator for up to two days. Lamb can be cooked after 4- 5 hours of marinating.

Cook to desired doneness. We recommend serving with Harissa hot sauce from France and mint jelly. Lamb pairs well with red wines such as Zinfandel, Cabernet and Pinot Noir.

Serves 4-6

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