Gertrude’s Lamb Marinade with Peach Chutney

California's farmers are working hard to produce local, affordable food using smart water technology. Our world-class conservation efforts consistently make California one of the most water efficient food producers around. Another reason to be proud of California and to “Keep the State on Your Plate!”

Ingredients for Lamb Marinade:

• 1 Lg Grated Onion
• 6 Tablespoons Olive Oil
• 4 Tablespoons Soy Sauce
• 2 Tablespoons Lemon juice (1 lemon)

Ingredients for Peach Chutney:

• 2 1/2# Peaches (clings, preferred) 6C uniformly sliced into 1/3” pieces
• 4 Cups Apples in 1/4” dice ( 1-2 Quince could be substituted for the apples if desired.)
• 1/4# grated fresh ginger or 3/4C crystalized ginger cut into 1/4”cubes
• 1 Cup Raisins
• 1 Lg Onion, small dice
• 1 1/2 Cup Vinegar
• 3 Cups Granulated Sugar
• 1/2 Teaspoon Salt
• 1/2 Cup Water
• 1/2 Teaspoon each of ground cloves, ground allspice and powdered ginger
• 1 Tablespoon Mustard Seed
• 3 Bay leaves
• 2 Lg Garlic cloves, minced

Directions and Tips for Peach Chutney

1. Combine all ingredients in a med large cooking pot with lid, and bring to a boil.
2. Turn down and simmer over low heat, being careful to stir frequently to prevent burning. This can take 1-2 hours. (You can process in a “Hot Pot” or pressure cooker and cut the process down to about 30 minutes.)
3. When desired consistency is reached, you can ladle into hot canning jars to be used at a later time.

Directions and Tips for Lamb Marinade

1. Combine the ingredients well and pour over your prepared lamb. This can be done 12-24 hours ahead of time. The lamb begins to break down if you leave much longer.

Tips:

This will be enough marinade for 2 butterflied Legs or 2 shoulders cut into 2x2”cubes to thread on metal skewers alternating with mixed vegetables for shish-k-bob! (Our family favorite) Metal skewers work best because the wooden ones are likely to burn.

Suggested mixed vegetables can be done ahead and cut into at least 1 1/2”squares: pre-blanched onion layers, green bell peppers, fresh tomato wedge or chunk of Italian tomato or fresh chunk of zucchini or whole mushroom. Select to your taste!

For your vegetarian friends, the vegetables and pilaf makes a great entree!

This also makes for a fun event inviting your dinner guests to thread their own skewer. Plan on extra veggies if you do this.

The lamb is grilled over charcoal or gas BBQ till done to your liking and removed to a platter. Plan for one skewer per person, serving over a bed of pilaf, rice or couscous.