Asian Mint Marinade
| Prep Time: 20 min | Serves: 8 |
| Cooking Time: 0 min | Yield: 1.5 cups |
I made this marinade for a boneless leg of lamb I planned for Easter dinner. Spicy Asian citrus flavors with the mint from my garden.
Ingredients
- 1 cup Fresh Mint
- 3/4 cup 100% Orange Juice
- 1/2 cup Brown Sugar Blend (splenda)
- 1/4 cup Sherry
- 1/4 cup Apple Cider Vinegar
- 1 tbsp Orange Peel
- 3 Garlic Clove
- 1 tbsp Ginger Root, Raw
- 1 tsp Sesame Oil
- 1 tsp Soy Sauce, Low Sodium
- 1 tsp Chili Paste
- 1 tsp Cracked Black Pepper
Directions
Roughly chop the mint leaves.
Mince the garlic
Use a fine grater to get the zest from the orange
Peel the ginger root and use a medium grater to get about a tablespoon.
Mix all the ingredients in a large bowl.
When using, pour over meat (I started with lamb)and turn periodically. Let the meat marinate for about 24 hours.