Best Auberge French Lavender Marinade For Beef Lamb Or Chicken Recipes

AUBERGE FRENCH LAVENDER MARINADE FOR BEEF, LAMB OR CHICKEN

Auberge French Lavender Marinade for Beef, Lamb or Chicken image

A wonderful marinade for beef, lamb or chicken; this marinade is suffused with the flavours and smells of summer, minus the sound of the bees buzzing! Allow the meats to marinate all day or overnight for a more pronounced flavour as well as being extra moist and juicy. Culinary lavender essence can be bought at specialist cook's shops online or at your local lavender farms. If you cannot get hold of culinary lavender essence, use a handful of lavender flowers, lightly crushed.

Provided by French Tart

Categories European

Time 5m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

4 tablespoons olive oil
2 tablespoons lavender honey
5 drops lavender, cooking essence (or lavender flowers, crushed)
one crushed garlic clove
juice of half a lemon
salt and pepper

Steps:

Mix all the marinade ingredients together and brush over beef, lamb or chicken. Allow the meat to marinate in the marinade for 2 hours minimum and then cook as required.
This marinade is great for the barbeque. If making ahead, store in a covered bottle or jar and keep in the fridge until required.

Nutrition Facts : Calories 79.6, Fat 9, SaturatedFat 1.2, Sodium 0.2

LAVENDER-MARINATED LEG OF LAMB

Lavender-Marinated Leg of Lamb image

From Food & Wine's website. I wanted to use my lavender and I love lamb so this caught my eye. The blurb on the recipe says to try to butterfly the lamb so it's about the same thickness all over and will cook evenly on the grill or have the butcher do it for you. The lamb is marinated overnight, so plan accordingly. Time doesn't reflect marination time. Serve with roasted tomato halves.

Provided by Oolala

Categories Lamb/Sheep

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 (5 lb) leg of lamb, butterflied, trimmed
4 anchovy fillets, cut crosswise into 24 pieces
2 garlic cloves, each cut into 6 slices and halved lengthwise
2 teaspoons rosemary, minced
1/4 cup extra virgin olive oil, plus more for serving
1/4 cup dry white wine
1 tablespoon dried lavender, for cooking
salt
black pepper, freshly ground
lemon wedge, for serving

Steps:

Using a small, sharp knife, make 24 incisions all over the lamb.
Stuff each incision with a piece of anchovy and garlic and a pinch of the rosemary.
In a roasting pan, combine the 1/4 cup of olive oil with the wine and lavender.
Add the lamb and coat well.
Cover and refrigerate overnight.
Light a grill. Bring the lamb to room temperature and season with salt and pepper.
Grill the lamb over a moderately low fire for about 40 minutes, or until lightly charred and an instant-read thermometer inserted in the thickest part registers 125 degrees for medium rare.
Transfer the lamb to a carving board and cover with foil and let rest for 10 minutes before thinly slicing it.
Serve with lemon wedges and additional olive oil.

Nutrition Facts : Calories 641.1, Fat 45.2, SaturatedFat 17.4, Cholesterol 191.7, Sodium 235.6, Carbohydrate 0.5, Sugar 0.1, Protein 53.3

MARINADE FOR BEEF

Marinade for Beef image

Make and share this Marinade for Beef recipe from Food.com.

Provided by johnvac52

Categories < 15 Mins

Time 10m

Yield 1/2 cup

Number Of Ingredients 10

Ingredients

1/2 cup soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon red wine vinegar
2 tablespoons olive oil
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon seasoning salt
1/2 teaspoon ground black pepper
1/2 teaspoon hot pepper sauce
1/2 lemon, juice of

Steps:

Combine all ingredients in a non aluminium covered dish and mix well.
Pierce meat to be marinated several times with a fork.
Place meat in marinade and cover.
Refrigerate overnight, turning several times.

Nutrition Facts : Calories 717.6, Fat 54.5, SaturatedFat 7.5, Sodium 16553.1, Carbohydrate 31.8, Fiber 3.7, Sugar 9.8, Protein 31.5

LAVENDER MARINADE FOR CHICKEN OR FISH

Lavender Marinade for Chicken or Fish image

Make and share this Lavender Marinade for Chicken or Fish recipe from Food.com.

Provided by auntchelle

Categories < 15 Mins

Time 7m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

6 stalks fresh lavender blossoms
2 teaspoons orange zest, finely grated
2 garlic cloves, crushed
2 teaspoons honey
flaked sea salt
30 ml olive oil
2 teaspoons fresh thyme, chopped
2 teaspoons fresh marjoram, chopped

Steps:

Strip all flowers from the stems. Place in a bowl and add the orange zest, garlic, honey and salt, to taste. Combine well. Add the olive oil and herbs and mix.
Spread mixture over chosen meat. If the fish or chicken is very thick, make regular slashes and massage marinade into these. Leave to marinate for minimum of 20 minutes before grilling (broiling) or baking, as desired.

MARINATED RIB EYES

Marinated Rib Eyes image

Excellent marinade for beef. I have used this with beef kabobs and my DH's favorite Ribeyes. The meat is so flavorful and tender and the reserved sauce is excellent on the side.

Provided by Nimz_

Categories Steak

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

1/3 cup hot water
3 tablespoons finely chopped red onions
2 tablespoons red wine vinegar or 2 tablespoons cider vinegar
2 tablespoons extra virgin olive oil
2 tablespoons light soy sauce
1 teaspoon beef bouillon granules
2 -3 garlic cloves, minced
1/2 teaspoon paprika
1/2 teaspoon fresh coarse ground black pepper
2 (12 ounce) rib eye steaks (about 1 inch thick)

Steps:

In a large zip-lock bag, combine the first 9 ingredients.
Remove 1/3 cup marinade and refrigerate.
Pierce steaks several times on both sides with a fork.
Place in the zip-lock bag and turn to coat.
Cover and refrigerate overnight.
Remove steaks, discarding marinade.
Grill, uncovered, over medium-hot heat for 4-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees; medium, 160; well done, 170).
Warm reserved marinade and serve with steaks.