Red Wine Marinade for lamb
Red Wine Marinade
Makes approximately 1¾ cups
1 cup hearty red wine, such as Cabernet Sauvignon (good use for leftover wine!)
¼ cup extra-virgin olive oil
1 tablespoon red pepper flakes
2 tablespoons Worcestershire
2 tablespoons soy sauce
10 cloves garlic, thinly sliced or slightly smashed
1 tablespoon either apricot, huckleberry, apple jelly/jam or orange marmalade
1 tablespoon dried thyme, crumbled between your fingers
1 tablespoon either dried oregano or rosemary, crumbled between your fingers
2 bay leaves
6 peppercorns
1 teaspoon salt
Directions
Place all ingredients in a saucepan. Bring to a boil and let boil for 2 to 3 minutes. Remove from heat and cool to room temperature. Can be made a few days in advance and stored in a covered jar in the refrigerator.
Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.
