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an experiment that worked SO well. I've made two lots of raspberry vinegar over the last few years but haven't used or given away enough of it. Today I had a go at making a meat marinade from it. Best dinner I've made in a while
For two large but inexpensive lamb forequarter chops(quantities below are only estimates):
1T raspberry vinegar
2T white wine
1T olive oil
1t dijon mustard
S+P
2 substantial rosemary sprigs
mix all above, marinate meat for a couple of hours. Drain meat and fry, trying not to burn the marinade residue. Baste with a little marinade to keep the meat moist. When cooked, remove meat from pan to a plate to rest. Add remaining marinade to pan, cook down about half to make a sauce. Serve over meat with salad. So yum.
Not presented very prettily, I cut the major bones out before I thought to take a photo. So tasty though.
For two large but inexpensive lamb forequarter chops(quantities below are only estimates):
1T raspberry vinegar
2T white wine
1T olive oil
1t dijon mustard
S+P
2 substantial rosemary sprigs
mix all above, marinate meat for a couple of hours. Drain meat and fry, trying not to burn the marinade residue. Baste with a little marinade to keep the meat moist. When cooked, remove meat from pan to a plate to rest. Add remaining marinade to pan, cook down about half to make a sauce. Serve over meat with salad. So yum.
Not presented very prettily, I cut the major bones out before I thought to take a photo. So tasty though.
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