mmm-yoso!!! is the food blog you just ran into. Kirk, ed(from Yuma) and Cathy and a few others write about what they ate- out or in. Today, it's Cathy. Eating in.
I went through the kitchen and found these ingredients, all of which I thought would go with lamb.
I had made a marinade like this before, but for a thicker hunk of meat.
I let it marinade in the refrigerator for about an hour and a half.
I also sauteed some mushrooms, and added a handful of snow peas in the pan once the mushrooms were cooked.
Then I put the marinated lamb shoulder on a heated grill outside.
It was a simple dinner outside on a nice cool evening.
I saved the onions from the marinade and sauteed those for myself. The Mister does not like onions (yay for me!)
Cathy's simple lamb marinade
2 pounds sliced lamb with bone
3 Tbs olive oil
1/4 cup vinegar total (I used 1/8 C white and 1/8 C balsamic)
2 tsp salt
1/2 tsp black pepper
1 thin sliced onion
Combine ingredients except lamb in a container. When salt is dissolved, add lamb and coat well. Let marinade in refrigerator about an hour. Remove from marinade, (reserve marinade and onions to saute as side dish) and place on hot grill. Cook about 2 minutes each side if meat is less than 1 inch thick.
(I served this with mint jelly)