I want to make a marinade for lamb that includes alcohol, what would be the tastiest type of alcohol for lamb?

Answer 1

Boring old red wine? If you want that sort of taste use port.

It depends what flavour you want really!

remember if you're using sweetened alcohol, make sure it doesn't dry out or it will burn and ruin your lamb.

Use limoncello for a mediterranean/greek flavour (with oregano, thyme and garlic and kalamata olives)

For a more eastern taste, try using creme de menthe with marjoram, thyme and garlic.

My personal favourite would be half a bottle of a good german dessert wine, add capers, garlic, rosemary and slow roast, this will make a lovely agnello cacciatore (Italian hunters lamb). If you've got a really special piece of lamb such as Herdwick or salt-marsh, splash out on a Hungarian tokaji (5 puttonyas) for a really indulgent treat

Marinating the lamb in the booze for at least a day will help immensely.

Answer 2

Definetly Red Wine.Now what you want to do is :
RECIPE FOR MARINADE LAMB:
You will need:
*4 Cups of Chablis wine
*1 Cup of Green creme de menthe
*1 Tablespoon of Onion powder
*1 Teaspoon of Dried mint (crushed)
*2 Tablespoons of Louisiana hot sauce
*1 Cup of Soy sauce
*1 Cup of Water
*2 Tablespoons of Olive oil
DIRECTIONS:

Mix all ingredients. Marinade lamb 6 to 12 hours, then use the marinade as a
basting sauce as it cooks.
then you pour the alchohol. Let the alchohol simmer a bit.
P.s. these are just rough directions to make it you should look the recipe up in a cook book.

Answer 3

Lamb marinade (make marinade so as that meat can certainly sit down interior the marinade. Olive oil, various overwhelmed cloves of peeled garlic, rosemary, thyme, salt and pepper. beef Soy sauce, ginger (the two clean grated or various tsb dry), 2 tbs dijon mustard, 2 tbs apricot jam

Answer 4

Use a Madeira. The higher acidity in this fortified wine will work to more effectively tenderize the meat. It will also have a gentle sweetness and a smoky quality that will enhance the flavors from grilling or roasting. Also incorporate Olive oil, a splash of Worcestershire, salt, pepper, garlic and rosemary.

Answer 5

I'd use some red wine, mixed up with redcurrant sauce, fresh rosemary, and other strong herbs, and a little bit of garlic. It does have to be the red wine for lamb, traditional though that may be.
Enjoy!

Answer 6

"Lamb and pinot noir are the classic pairing, because lamb has a gentle flavor that goes well with the soft berry flavors of pinot noir. Burgundy is the pinot noir made in France. If your lamb recipe involves a heavy amount of spice or sauce, try moving up to Merlot or Cabernet Sauvignon."

Answer 7

take two bottles of red wine,put the lamb in the oven.by the time the red wines gone the lamb will be burnt but you wont care anyway.
red wine but dont overdo it,you want to bring the flavour of the lamb out not drown it.
PS.what time should i be there?do you want me to bring desert?

Answer 8

Red wine

Answer 9

you could try a mulled wine, with lots of cloves in, making sure that you also use rosemary to add depth to the flavour

Answer 10

red wine or RUM...just a nip or two (its up to you, but it actually kills the taste of the other ingredients if you add too much) it helps if you leave it for a while coz the rum actually makes the meat tender!!