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Chipotle Seasoning Marinated Lamb

Chipotle Seasoning Marinated Lamb
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Traditionally, spring is the time to serve lamb dishes. The lamb will go well with spring vegetables such as carrots, peas and spring onion stalks.

This time I wanted to step away from the traditional lamb-rosemary-garlic combination to prepare a meat with a different interesting tasty note. The result was very impressive.

Roasted potatoes, glazed carrots, green beans, grilled vegetable ratatouille or roasted peppers chickpea salad would compliment this fragrant chipotle seasoned lamb. Just imagine: a juicy slice of lamb with crispy potato wedges … what a mouthwatering picture!

Being a big fan of spices and I make my own chipotle seasoning.  But the quality store bought one is certainly a good alternative. 

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Chipotle Seasoning Marinated Lamb

 

8-10 servings

Ingredients

  • 4 – 4 ½ lb boneless lamb
  • 3 garlic cloves, sliced
  • 3 garlic cloves, mashed
  • 2 tbsp olive oil
  • ¼ cup dark balsamic vinegar
  • 2-3 tbsp chipotle seasoning
  • 1 tbsp fresh thyme or 1 tsp dried (optional)
  • Salt
  • Black pepper

 

For chipotle seasoning:

  • 2 tbsp chili powder
  • 2 tbsp paprika
  • 2 tbsp dried oregano
  • 1 tbsp granulated garlic or garlic powder
  • 1 tbsp granulated onion or onion powder
  • 1 tbsp chipotle pepper flakes
  • ½ tbsp cumin
  • ¼ tsp cayenne pepper

 

 

Preparation

Rinse the lamb and dry it with a paper towel.

Make a few thin cuts in the meat, and staff the openings with garlic slices. Sprinkle all the sides with salt and pepper. Rub on all sides with balsamic vinegar, olive oil, garlic, chipotle seasoning and thyme. Marinate in the refrigerator overnight.

Remove the lamb from a refrigerator 30-40 minutes before cooking.

Preheat oven to 425 F (220 C).

Put the meat with fat facing up on a rack on a baking sheet (which could be covered with aluminum foil).

Bake for 40 minutes for medium-rare. If the meat starts to get burnt at the top, cover it loosely with foil.

Remove the meat from the oven. Cover loosely with foil and let stand for at least 10 minutes. Remember that during the “resting” period the meat internal temperature will rise slightly. Serve sliced ​​thin or thick.

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  • Tip:

Provided cooking time is for the medium-rare meat. For the medium to well-done add another 10-15 minutes. Alternatively, use a thermometer, sticking it in the thickest part of the meat. Follow the instructions.

For a larger piece of lamb oven temperature should be set lower, to 400 F.

 

Cook with pleasure!



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