Beer Marinated Lamb
by Andrea Alden
This looks delicious
- 1 boneless leg of lamb
- 1 tall can, about 2 cups, of your favorite lager, for a real treat use something local
- 2 cloves garlic, minced
- 2 tbsp. honey
- salt and freshly ground black pepper to taste
- a few fresh basil leaves
- 1 cup of fresh parsley, washed and thoroughly dried
- 1 cup of fresh cilantro, washed and thoroughly dried
- 2 sprigs of fresh oregano, stems removed
- 2 cloves of garlic, minced
- 2 tbsp. red wine vinegar
- splash of lager
- ½ cup of olive oil
- lime zest, salt and pepper to taste
Whisk together the lager, garlic, honey, salt, pepper, and bay leaves. Slice the lamb into large cubes, about 2x2-inches. Submerge the lamb into the lager mixture and marinate in the refrigerator until you are ready to grill.
Preheat your grill to around 400°F. Grill the lamb over direct heat for 7 minutes per side, or until an internal temperature of 160°F.
While the lamb is grilling, use a food processor to make the chimichurri. Pack the parsley, cilantro and oregano into the bowl of a food processor. Pulse until chopped a little. Add the garlic and turn the machine on to low. Pour the vinegar and lager in while it’s going. Slowly add the olive oil in a steady stream until everything is well mixed. Season with zest, salt, and pepper, giving a couple more quick pulses to mix.
Once cooked, remove the lamb from the skewers and top with chimichurri. Serve any additional chimichurri on the side for dipping.
Beer Marinated Lamb with Chimichurri was good, but definitely, could take or leave the cilantro. Even extra garlic wasn’t enough to mask cilantro’s flavor for my taste, but the lamb was good, very good. The marinade caramelized on the surface of the meat adding to the earthy-smokiness that lamb already has. Yum! I want to know, how do you feel about cilantro? Happy Grilling!