Sarah Buynovsky of Just Jerk & Il Cultural Menus on the Best Way to Make BBQ Marinade

Play Audio Clip Listen to audio clip. Chopping the carrots and rice is easy, but you need to get your marinade right. Sarah Buynovsky shows you how… Here’s what you need: Marinade (resting time)…

Sarah Buynovsky of Just Jerk & Il Cultural Menus on the Best Way to Make BBQ Marinade

Play Audio Clip Listen to audio clip.

Chopping the carrots and rice is easy, but you need to get your marinade right. Sarah Buynovsky shows you how…

Here’s what you need:

Marinade (resting time) – 30 minutes

Butter for serving – 1 stick

Tobacco salt – 2 teaspoons

salt – 1/2 teaspoon

1 1/2 lb ground lamb

2 cloves garlic, finely chopped

1 medium-sized red or yellow onion, coarsely chopped

1-2 teaspoons ginger, grated (optional)

2 tablespoons soy sauce

2 tablespoons apple cider vinegar

2 teaspoons olive oil

Salt and pepper to taste

1/4 cup chopped fresh parsley

1. Place the marinade ingredients in a large bowl, and stir well. Marinate lamb meat (stake or pound) in the marinade until it is fully chilled, about 30 minutes.

2. Make tomato sauce: Place the diced tomatoes, onions, and carrots in a large saucepan. Cook over medium heat, stirring occasionally, until a richly browned and almost juice has been released, about 20 minutes.

3. Meanwhile, prepare a grill for the beef, and prop it up at the opening of the foil. Sear the beef in the foil. Remove and set aside on a sheet tray or plate. Grill the lamb chops, one at a time, over medium heat, turning and seasoning with salt and pepper to taste, until well browned and cooked through, about 5 minutes per side.

4. Place a large platter on the open side of the grill. Place a beef plate on the serving platter. Spoon the tomato sauce evenly over the platter and serve. Garnish with chopped parsley and serve hot.

Makes: 6 servings

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