A delightful marinade for lamb that combines savory herbs and a touch of sweetness for a perfect balance of flavors.
In a mixing bowl, combine the soy sauce, minced garlic, black pepper, dried rosemary, dried thyme, Dijon mustard, and honey.
Whisk the ingredients thoroughly to ensure the honey is fully dissolved and the flavors are evenly distributed.
Pour the marinade into a zip-lock bag and add the lamb chops or racks.
Squeeze out as much air as possible from the bag before sealing to ensure the marinade fully coats the lamb.
Seal the bag and massage it gently to coat the lamb evenly with the marinade.
Place the bag in a shallow dish to catch any potential leaks during marination.
Refrigerate the lamb in the marinade for at least 4 hours, preferably overnight.
Turn the bag occasionally to ensure all sides of the lamb are well marinated.
Remove the lamb from the refrigerator and let it come to room temperature before cooking.
This step ensures even cooking and prevents the meat from being shocked by high heat.
Preheat your grill or oven to the desired temperature for cooking lamb.
Clean and oil the grill grates to prevent the lamb from sticking.
Cook the lamb to your preferred doneness, basting occasionally with the reserved marinade.
Use a meat thermometer to check the internal temperature for perfect doneness.
Serve the lamb hot, garnished with fresh herbs if desired.
Let the lamb rest for a few minutes before serving to retain its juices.
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