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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (47g) Recipe makes 12 servings The following items or measurements are not included below: red wine vinegar 2 tablespoons oranges, juice and zest of 1 sprig fresh rosemary |
||
| Calories 74 | ||
| Calories from Fat 41 | (55%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.6g | 7% | |
| Saturated Fat 0.6g | 3% | |
| Monounsaturated Fat 1.3g | ||
| Polyunsaturated Fat 2.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 394mg | 16% | |
| Potassium 40mg | 1% | |
| Total Carbohydrate 6.5g | 2% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 4.8g | ||
| Protein 0.3g | 0% | |
Spicy-Citrus Marinade for Lamb
By: ~Rita~
Jul 4, 2006
This is great on a butterflied leg cut. Marinate meat for at least two hours for best flavor. Try it on chicken or beef.
SERVES 12
Ingredients
- 12 ounces beer, amber ale
- 1 tablespoon red wine vinegar
- 2 tablespoons oranges, juice and zest of
- 1/4 cup oil
- 1 tablespoon horseradish, grated
- 1 small onion, minced
- 2-4 garlic cloves
- 4 tablespoons brown sugar or honey
- 1 sprig fresh rosemary
- 2 teaspoons salt
- 1 teaspoon cayenne pepper (or more, to taste)
Directions
1
Mix all ingredients together in a blender, pureeing until onions and garlic are liquified. Reserve one cup for basting, and use remainder as a marinade for lamb.
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