Simple tasty marinade for lamb
- Carbohydrate 0 g
- Cholesterol 733.221176470588 mg
- Fat 81.0329882352941 g
- Fiber 0 g
- Protein 51.5320235294118 g
- Saturated Fat 40.5853411764706 g
- Serving Size 1 1 Serving (344g)
- Sodium 203.098823529412 mg
- Sugar 0 g
- Trans Fat 8.74357647058823 g
- Calories 950 calories
Step-by-step
- Mix marinade together (I always melt the redcurrant in the microwave). Pour over lamb and leave over night
- Bbq on grill next day
Leaving lamb chops in an acidic marinade for longer than twelve hours transforms the exterior texture into a mealy, pre-digested mush. Meat proteins denature when exposed to acid over extended windows, turning the outer millimeter past tender into outright disintegration. This specific blend relies on Worcestershire sauce and redcurrant jelly to build a glaze, but duration control dictates success.
British barbecue traditions frequently utilize sweet fruit jellies alongside pungent herbs like rosemary and mint to balance heavy red meat. Redcurrant jelly provides pectin and sucrose that caramelize rapidly under direct heat. Without careful temperature management, those sugars scorch long before the interior reaches medium-rare.
Melting the jelly prior to mixing ensures even distribution rather than sticky pockets that burn on hot grill grates. Olive oil acts as a hydrophobic barrier, slowing the penetration of vinegar into the muscle fibers while carrying fat-soluble aromatic compounds from the chopped leaves directly to the surface lipids of the chops.
Cook these cuts over medium-hot coals registering roughly 200 degrees Celsius at the grate level. Pull the chops off the heat once an instant-read thermometer hits 54 degrees Celsius for optimal juiciness. Allow a five-minute rest period before serving so internal juices redistribute evenly.
