FRIJE

Instructions

• 1.   Crush the garlic cloves. Pour the olive oil into a container. Add the sprigs of thyme and rosemary, bay leaves, and garlic cloves. Season with salt and Espelette pepper. Ideally, let it infuse overnight in the refrigerator to flavor the oil well.
• 2.   Thoroughly coat the lamb pieces in the flavored oil and let them marinate in the refrigerator for 24 hours. Adjust the marinade quantities based on the amount of lamb being prepared.
  
  Ideally, vacuum-seal the lamb and marinade to limit oxidation and deeply flavor the meat. In addition to improving preservation, vacuum sealing also helps save on the amount of marinade needed to cover all the pieces.
  
  Domestic vacuum sealing machine caution!
  If you are using an external suction vacuum sealer, when the bag is outside and the air is being sucked out by the machine, closely monitor the operation and stop the cycle by manually triggering the sealing before the machine absorbs the oil.
• 3.   Before cooking, drain the lamb and let it dry on a rack. Remove any particles that may be stuck to the meat to prevent them from burning during cooking.
  Cook the lamb using the chosen technique: grilling, sautéing, or roasting. This marinade is particularly suitable for barbecue cooking.

Nutritional information *

Reference

• www.bloc-notes-culinaire.com/2020/07/marinade-thym-ail-et-romarin-pour-agneau.html?m=1