"My favorite part about this recipe is the flavor," Vergara says, adding, "I love pairing Greek or Mediterranean spices and flavors ... or leave them in the package they came in, and pour the marinade ...

or Greek-style lamb chops, you'll know that the secret to these dishes is the marinade. It's true that they need time to flavor or tenderize meat -- but don't make the common mistake of letting ...

You will have some well-done, some medium-rare, and some very, very rare meat, the way I like it. A Greek-style leg of lamb marinade both tenderizes and adds flavor to a boneless leg of lamb to ...

explains today how to make a delicious marinade for kontosouvli. Marinating is intended to make all kinds of meat, especially those with a relatively heavy smell, such as lamb, taste wonderful.

Melt the remainder of the clarified butter and baste both sides of the lamb chops during cooking. This marinade, from Jack Crosti at Auckland’s Number 5 restaurant,works well on either beef or lamb.

and Greek seasoning in a small bowl or Ziploc bag. Cover the lamb with the marinade in a dish or bag, ensuring the meat is ...

Prick the lamb all over with a skewer. Mix all the remaining ingredients together to make the marinade ... Cook for about two hours until the meat is tender, basting the lamb about halfway ...

The pressure’s on in the kitchen, as we task Phil Vickery with preparing a Greek feast for ... the ingredients for the marinade together well and pour over the lamb, covering both sides and ...

Scrape off most of the marinade. If cooking indoors, lay the lamb fatty side-down on a lightly oiled tray large enough to hold the meat flat. Preheat the oven grill to high. When the grill is hot ...