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Qengji i Marinuar me Erëza dhe Hudhër
Marinated Lamb with Herbs and Garlic
Tender lamb marinated in a fragrant blend of herbs, garlic, and olive oil, then grilled or roasted to perfection. This dish highlights the fresh, aromatic flavors often found in Kosovar cooking.
🧂 Ingrédients
- 800 g Lamb chops or leg steaks
- 1/4 cup Olive oil
- 4 Garlic cloves(crushed)
- 2 tbsp Fresh rosemary(chopped)
- 1 tbsp Fresh thyme(chopped)
- 2 tbsp Lemon juice
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
👨🍳 Instructions
- 1
In a bowl, combine olive oil, crushed garlic, chopped rosemary, chopped thyme, lemon juice, salt, pepper, cumin, and smoked paprika. Mix well to create the marinade.
- 2
Place the lamb chops or steaks in a resealable bag or a shallow dish. Pour the marinade over the lamb, ensuring all pieces are well coated. Marinate in the refrigerator for at least 1 hour, or up to 4 hours.
- 3
Preheat your grill to medium-high heat or preheat your oven to 200°C (400°F).
- 4
If grilling: Grill the lamb for 4-6 minutes per side for medium-rare, or longer to your desired doneness. If roasting: Place the lamb on a baking sheet and roast for 20-25 minutes for medium-rare, or until cooked through.
- 5
Let the lamb rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in more tender meat.
💡 Conseils de pro
- ✓Don't over-marinate the lamb, as the lemon juice can start to 'cook' the meat if left for too long.
- ✓Adjust the herbs and spices to your preference. Oregano is also a great addition.
- ✓For an even more intense flavor, you can add a clove or two of minced garlic directly to the lamb pieces before grilling/roasting.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Serve with a side of roasted vegetables like bell peppers and zucchini.
- Use lamb ribs instead of chops for a different cut.