Lamb Cutlet Marinated with Molasses
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.
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.
Love…
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?
- Mix the marinade ingredients in a large bowl and put the meat in a bowl and sauce on both sides.
- 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.
- 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.
- Scrape the sauce off your meat with your hands. Season both sides with salt and pepper and cook in a hot pan.
- Serve hot.
