How to make Lamb Cutlet Marinated with Molasses? There are also 4 comments to give you an idea. Recipe tricks, thousands of recipes and more... Türk how to make meat marinade, grilled meat marinade, carob molasses, cutlet recipe, marinade, molasses, molasses marinade, Meat Dishes

Lamb Cutlet Marinated with Molasses

Release Date: 27-06-2012
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Last night, we decided to try the marinade recipe my wife got from a colleague. I've had chicken marinated in molasses before, but I've never tried this type of marinade on lamb or beef.

Long ago for the Culinary School part “How to Marinate Chicken Meat?” I prepared an article, lamb or chicken, whatever the meat, the logic is the same.

molasses marinade

Yesterday, I took a photo and tweeted it while I was cooking the meat that I marinated 1 day before. 1-2 questions came on this tweet, whether it was sweet or not. The meat you marinate is not sweet because you add balsamic vinegar. Since there was no grape molasses left at home, I used carob molasses and I was quite satisfied with the result.

If you are looking for new flavors, I recommend you to try it.


Ingredients for Molasses Marinated Lamb Cutlet Recipe

  • 3 pieces of lamb cutlet
  • salt
  • black pepper

Marine supplies

  • 1 coffee cup of grape or carob molasses
  • 1 coffee cup of balsamic vinegar
  • 1 teaspoon turmeric
  • 1 coffee cup of hazelnut oil or vegetable oil
  • 1 teaspoon of cumin
  • optional red pepper

How to Make Lamb Cutlet Marinated with Molasses Recipe?

  1. Mix the marinade ingredients in a large bowl and put the meat in a bowl and sauce on both sides.
  2. Leave the meat in the bowl you have sauced and cover it with cling film and let it rest in the refrigerator for 24 hours.
  3. Heat your cast iron pan and if you are going to grill vegetables, first dip the vegetables in a little olive oil and grill them with salt and pepper.
  4. Scrape the sauce off your meat with your hands. Season both sides with salt and pepper and cook in a hot pan.
  5. Serve hot.
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"Lamb Cutlet Marinated with Molasses4 comments for ”

  • On June 05, 2014 at 10:35 PM

    Ms. Nilay, you said grape or carob molasses, can you have beet molasses instead?

    • On June 05, 2014 at 10:37 PM

      Hello, Ms. Neslihan, unfortunately I don't know the taste of that molasses.

  • on August 31, 2012 at 11:31

    You said that sudden heat change is harmful in cast pans, when we heat the pan and put the meat that we took out of the refrigerator, there is no sudden heat change, isn't it harmful for the pan?

    • on August 31, 2012 at 11:45

      Hulya, such a change does not cause a problem. It's like holding the hot pan I'm talking about under water.


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