My Favorite Mustard Herb Marinade For Lamb Or Pork
Recipe: #13982
August 22, 2014
Categories: Lemon, Onions, Greek, 5-Minute Prep, One-Pot Meal, Sunday Dinner, Marinate, Low Carbohydrate, No Eggs, Non-Dairy, Marinades and Brines, more
"This is by far my favorite go to marinade for lamb; but, also delicious with pork as well. Now, I love to use a rack of lamb; however, individual lamb chops work just as well. And for pork; thick cut loin chops or a tenderloin work really well with this recipe. Obviously, if marinating smaller cuts - such as chops; marinating time will be 2-4 hours. But, marinating a whole rack or tenderloin Ill will marinate 4-8 hours (or all day). But, this recipe is all about the marinade - cook your meat with whatever method you feel comfortable with. Grill, pan saute, or oven roast."
Ingredients
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- MARINADE
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Nutritional
- Serving Size: 1 (115.2 g)
- Calories 187.8
- Total Fat - 15.4 g
- Saturated Fat - 2.3 g
- Cholesterol - 23.2 mg
- Sodium - 448.6 mg
- Total Carbohydrate - 7.3 g
- Dietary Fiber - 2 g
- Sugars - 1.5 g
- Protein - 7.8 g
- Calcium - 29.7 mg
- Iron - 1.1 mg
- Vitamin C - 28.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Marinade ... Add all the ingredients to a measuring cup or small bowl; and, mix to combine.
Step 2
Pour the marinade in a ziploc bag or glass (non-reactive) dish; then, add the lamb or pork. I prefer the ziploc bag - no clean up, and easy. Close the bag; and shake; or, add the lamb or pork to the dish, and coat well with the marinade. Cover the dish tightly with plastic wrap.
Step 3
Refrigerate 2-4 hours for individual chops; or 4-8 hours for a whole rack or tenderloin.
Step 4
Prepare ... Cook your lamb or pork using your favorite method.
Tips
No special items needed.