Yogurt Marinade


 

K Kruger

TVWBB 1-Star Olympian
This I made for lamb, specifically a small lamb leg I boned and grill-roasted flat in two pieces.

Yogurt is mildly acidic but does not seem to pose a problem in terms of texture if the food item is marinated for a long time, the way acidic marinades often can.

With minor changes, the marinade could also be used on beef, chicken ,pork--even shrimp.


1/2 c cheap white wine

3/4 c plain yogurt

1/2 large Vidalia onion, chopped

zest of 1 lemon

1 T Aleppo pepper (or sub 2 t ground Ancho plus 1/2 t cayenne)

2 t thyme

1 t marjoram

several turns of the green peppermill (or use black)

1 t kosher salt


Puree all well in a blender.


***

Below, yogurt-marinated grill-roasted lamb leg on potato planks with pomegranate-glazed green beans and zatar.

I reserved 1/4 c of the marinade when I made it and used it to baste the lamb twice, about 10 min apaart, near the end of cooking. After I plated the food, the juices from the foil I'd rested the lamb in I mixed with the bit of pomegranate glaze that remained in the bean pan and drizzled this over all; then I sprinkled all with zatar.




Click for larger image.
 

 

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