Lamb Marinade

Name: Lamb Marinade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 2 ounces fermented black beans; 1 cup hoisin sauce; 1 cup honey; 6 ounces soy sauce; 6 ounces dry sherry; ⅓ cup sesame oil; 1 tablespoon Thai red curry paste; 1 tablespoon garlic and red chile paste; 2 tablespoons minced garlic; 1 orange, zest of

Eats Now Editorial Team · Meat & Poultry

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Lamb Marinade – a delicious recipe with black beans, hoisin sauce, honey, soy sauce, sherry, sesame oil. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

2 ounces fermented black beans
1 cup hoisin sauce
1 cup honey
6 ounces soy sauce
6 ounces dry sherry
⅓ cup sesame oil
1 tablespoon Thai red curry paste
1 tablespoon garlic and red chile paste
2 tablespoons minced garlic
1 orange, zest of

1
Rinse black beans, lightly dry and then mince beans.
2
Combine with remaining ingredients.
3
Take Rack of Lamb (or other cut) and give it a nice coating of marinade.
4
You can even surmerge it.
5
Let it Refrigerate over night for the best flavor.
6
Remove the lamb and gently wipe off the bones, which will prevent the bones from getting to charred when cooking.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 ounces fermented black beans, 1 cup hoisin sauce, 1 cup honey, 6 ounces soy sauce, and more.

Yes, Lamb Marinade falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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