Gertrude’s Lamb Marinade

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!”

Try this lamb marinade recipe at your next family meal!

Ingredients:

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

Directions and Tips

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.

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.