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Caribbean Lamb Barbecue Marinade
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Submitted by:
Jimmy |
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This tart, sweet, spicy mixture compliments and breaks down the texture of goat and lamb. This will make about 4-6 cups, enough for about 5-6 pounds of meat. |
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INGREDIENTS:
- 2 cup(s) , Cider
- 1 teaspoon(s) , Lemon Zest
- 1 cup(s) , Fresh Lemon Juice
- 1 cup(s) , Canola Oil
- 2 whole , Bay Leaves
- 1 tablespoon(s) , Dried Thyme
- 1 tablespoon(s) , Whole Cloves
- 1 tablespoon(s) , Whole Allspice
- 1 tablespoon(s) , Crushed Black Peppercorns
- 1 tablespoon(s) , Sugar
- 2 large , Garlic Cloves
- 0 to taste , Salt
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| Instructions: |
In a sauce pan, combine all the ingredients. Bring to a boil over medium heat. Reduce heat to low, and cover parially, and simmer, stirring occasionally, to blend the flavors, give or take an hour. Strain and let cool.
Place lamb in a glass dish and pour the marinade over it. Cover and refrigerate overnight or for 24 hours. Turn frequently if not fully covered by the marinade. |
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