Spanish marinade [for lamb] from Moro: The Cookbook (page 203) by Samantha Clark and Samuel Clark

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on May 09, 2012

    p. 203 I was keen to give this a try since the ratio of lemon to other ingredients was off in the Spanish Marinade for fish in this book. (more info w that review) The ingredients in this marinade are quite similar but in this case red wine vinegar is the preferred acid with lemon juice suggested as an alternative. Luckily the authors provide a quantity for the vinegar in this instance. 2 tbsp is the suggested amount and then they go on to note - or the juice of a lemon. This leads me to conclude that lemons must be much smaller in London or, much less juicy than the ones we get here. In my case I had pork chops vs the lamb but I was keen to see how the flavours of the marinade came through so I felt a milder tasting meat was a good option. Our chops marinated for approx 1.5 hrs prior to being grilled on the gas bbq. I knew we were in better shape this time when the smoky, garlicky aroma of the marinade wafted from the grill to whet our appetites. Delicious and worth repeating.

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