Lamb Marinade

One of my friends is Jewish and loves lamb as a main dish so when it was on sale at our local grocery store we picked up 2 lbs of ground lamb and we made this recipe with it. Once the meat was defrosted I shaped the ground pork into hamburger shaped patties and seasoned them with the recipe below. We also paired it with the potato side dish and it was amazing. I enjoy trying out new dishes and recipes. I am so glad that I was open to trying this out.

Ingredients:

2 1/2 tbsp red wine vinegar/apple cider
1 tbsp extra virgin olive oil
1 tbsp honey
1 tbsp minced garlic
1 1/4 rosemary (if you dont have rosemary you can substitute with Italian seasoning)
OMIT the 1/2 tsp dried thyme if you use Italian seasoning
1/4-1 tsp sea salt and black pepper

Instructions:

Mix the marinade ingredients in a bowl until the salt dissolves. Add lamb, mix to coat, then marinate for at least 2 hours, it is better if it is marinated for 24 hours.
Spray a broiling pan with cooking spray and place the meat on top of the broiler pan.
Cook the lamb in the oven at 350 degrees for 30 minutes to an hour.
Let the lamb sit for five minutes on a plate covered with foil.
Serve the lamb with your choice of sides. I served mine with Hasselback potatoes, green beans and a side of corn.

Hasselback Potatoes:

• 6 russet potatoes, peeled OR 20 baby potatoes
• 3/4 cups of butter
• 1/4 cup lemon juice
• salt and black pepper
• Italian seasoning

Directions:

1. While the lamb is cooking use the other slot to make the potatoes.
2. Using a sharp knife, make a series of cuts half-way down and across
3. Place the potatoes in a pot of boiling water and boil for 10 minutes. Drain the water.
4. Place the potatoes in a roasting dish.
5. Mix the melted butter and lemon juice together and pour over the potatoes.
6. Over the potatoes, grind salt and pepper and sprinkle with Italian seasoning or rosemary.
7. Cover the potatoes with foil and bake in the oven for an hour.