Hello! Today I am pleased to share my special marinade for lamb or pork. The combination of dried mint, paprika, rosemary and garlic makes the kind of magic I cannot possibly describe. You’ll just have to try it to know 😛
For this recipe, you’ll need a small pestle and mortar. It will take just a couple of minutes to use that, then another few minutes to add the other ingredients and to rub the mix on the meat. Done. Quick and easy! Just make sure to allow for at least 4 hours for the marinade to work its magic on the meat before cooking time!
INGREDIENTS (serves 4)
Lamb or pork (chops or large chunks)
1-2 garlic cloves (chopped)
1 sprig of rosemary (the leaves only)
1/2 teaspoon sweet paprika or cayenne
1 teaspoon dried spearmint
2 teaspoons of mustard
4-5 tablespoons of extra virgin olive oil
1/2 teaspoon of curry powder (optional)
Juice of 1 medium orange (for baking)
Put the rosemary leaves in a pestle and mortar. Beat a little. Add the garlic and a tiny amount of salt. Beat the contents for a couple of minutes as best as you can.
Add the rest of the ingredients except for the orange juice. Use the pestle to mix the ingredients well. Do not add salt.
Wash the meat and get rid of excess water as best as you can.
Put in a bowl. Add the marinade mix. Rub well on the meat using your hands.
Cover the bowl with a lid or with cellophane wrap and place in the fridge for at least 4 hours.
Suggested way to cook the meat:
Place the marinated meat in a roasting tin. Do not add salt.
Cut up potatoes and put them in the marinade bowl. Add salt and pepper and mix them well in the leftover marinade. There will be very little left. That’s okay. All they need is a little smear on them. If needed, rub them on the meat pieces a little 🙂
Place the potatoes in the roasting tin around the meat pieces. Sprinkle the potatoes lightly with olive oil. Add fresh orange juice on the side of the tin (not over the contents).
Preheat oven at 195 degrees Celsius to cook on a lower self with air and grill.
If you’re cooking pork:
Turn over meat at 30 minutes and sprinkle salt on both sides of the meat. Optionally, add a few tomatillos in the pan at that point. Cook for another 30 minutes. Total cooking time 1 hr.
If you’re cooking lamb:
Same as above, except cooking may take up to 1.5-2 hours depending on how big the lamb pieces are. Turn over the meat every half hour and add the salt at least after an hour’s cooking if the pieces are very thick. Small lamb pieces will be ready to eat with only 1 hour’s cooking, in which case you can cook it like you would the pork.
Either way, when it’s time to serve, you’ll have to prepare yourself for pure yumminess! Enjoy!
As you can see, I never pass on a chance to add tzatziki to all my meat roasts. For my homemade tzatziki recipe with fresh herbs, go here.