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I am looking for a good NEW marinade for butterflied lamb on the barbecue.

Any ideas?
 
We generally don't add insects to our meat over here. Thought I would get that in before Greavsie although I'm a bit ashamed of how close it is to his humour.

To include all lamb options how about balsamic, mint and redcurrants.
 
Nick Real Deal - 6/2/2017 19:43

We generally don't add insects to our meat over here. Thought I would get that in before Greavsie although I'm a bit ashamed of how close it is to his humour.

To include all lamb options how about balsamic, mint and redcurrants.
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Hmm. That sounds pretty good.

The one I have been using is soy based and I'm a little bored of it.

Made Shish Tawook a few weeks ago. Twas outstanding!
 
3 cloves crushed garlic,1/2 - 3/4 cup tomato paste,1/2 - 3/4 cup of cold pressed rape seed oil, 2 teaspoons oregano, 1/4 -1/2 cup red wine, mix well., towards the end of cooking, a good squeeze of lemon with a few crushed chillies (as per your own taste)..

Tasty, very tasty
 
Spursex - 6/2/2017 20:32

3 cloves crushed garlic,1/2 - 3/4 cup tomato paste,1/2 - 3/4 cup of cold pressed rape seed oil, 2 teaspoons oregano, 1/4 -1/2 cup red wine, mix well., towards the end of cooking, a good squeeze of lemon with a few crushed chillies (as per your own taste)..

Tasty, very tasty
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Will you be able to taste the lamb with all that.
 
Nick Real Deal - 6/2/2017 22:33

Spursex - 6/2/2017 20:32

3 cloves crushed garlic,1/2 - 3/4 cup tomato paste,1/2 - 3/4 cup of cold pressed rape seed oil, 2 teaspoons oregano, 1/4 -1/2 cup red wine, mix well., towards the end of cooking, a good squeeze of lemon with a few crushed chillies (as per your own taste)..

Tasty, very tasty
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Will you be able to taste the lamb with all that.
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It's full flavoured, just how I like it - I should have added it's best if the lamb is slow cooked over 5/6 hours...

I have it with pancakes and salad :10: :17:
 
There are loads of different recipes on You tube, '80'. I'm surprised at the differing flavours too. I'm not keen on Garlic which some include but the lemon and rosemary types sound good. I always thought of the dish as being subtly flavoured but on a Barbecue I'm not so sure. Depends whether it's gas or charcoal. Charcoal could overrule the other flavours. It is nice to taste the lamb. As NRD said, wouldn't some of the flavours blank out the tastes as with EX's recipe? I think I'd favour Goat rather than lamb with the more subtle flavourings and maybe play about with it to get the balance. We get goat more in Uganda while I'm there.
 
I like charcoal cooked meat and it needs just a little subtle flavouring to compliment the delicate lamb taste . Lamb, marinade and smoke. Quite a lot going on there and an interesting challenge to find the right combination.
 
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