Take your taste buds on a flavour excursion this festive season with these six different marinades that all complement lamb on the braai perfectly!
Brought to you by Lamb and Mutton SA
Summer is well and truly here, bringing with it the promise of a good old-fashioned braai. When it comes to what to put on the fire, lamb is a no-brainer, especially at this festive time of year.
If you’re looking for clever ways to add a punch to this humble meat, marinating it beforehand is a great idea. Whether you’ve got 24 hours or only 30 minutes, here are some of the simplest marinades that will pack on the flavour.
A basic marinade
One of the best things about lamb is that it really doesn’t need many additions to be delicious. A simple marinade of olive oil, lemon juice, garlic and thyme is easy to throw together and makes a huge difference. You can use fresh lemon juice or even lemon zest here, plus oregano, rosemary or even mint if you have.
There’s a reason South Africans have a longstanding love affair with chutney. By using it in a marinade you not only get that irresistibly sweet note, but the sugar will also caramelise when on the fire and result in a perfect char. Chutney, paprika and some grated garlic is all you need here, but you can add fresh chilli if you want to ramp up the spice. No one will judge you for serving with extra chutney on the side.
Lamb is a popular meat in the Mediterranean, so it makes perfect sense to incorporate some of the region’s signature flavours into a marinade. Combine anchovies, capers, lemon zest, rosemary and olive oil and prepare to be transported to the south of France.
A punchy marinade
While lemon and lamb are old friends, you could very easily sub in oranges instead and have a winning marinade. If you really want to pack on the flavour, mix orange and lemon juice. Add in some harissa (a spicy red pepper paste) to take it to a whole new level of flavour.
An umami marinade
If the idea of introducing other flavours to lamb doesn’t appeal to you, try intensifying the flavour of the meat itself. Miso paste adds a wonderful savouriness to marinades – add a tablespoon of it to some soy sauce for an umami bomb. This marinade will also char really well over the fire, adding even more flavour.
Yoghurt makes for an excellent marinade and is a secret weapon to ensure tender lamb that’s also full of flavour. While you could just use plain yoghurt as is, don’t be afraid to add in some herbs and smashed garlic. Roughly chop or even blitz soft herbs like parsley and mint, while giving woody herbs like rosemary and thyme a smash before adding in. Another benefit to yoghurt is that it enhances other flavours, so you could also add in chilli or sriracha for some heat.