i reduced Worcestershire sauce to 1/2 a cup and add 1/2 cup of red wine. I marinated for 8hrs in a zip lock bag turning twice. I liked using the marinade in the breading process. I cooked placed directly on oven rack with a tray on the rack underneath (to save turning) and backed for 30 minutes. They were tender and flavorful. A little over cooked (we like as medium rare). The bread crumb did crisp, but did not brown. My only criticism is not with the recipe per say, mainly that all the flavoring really overpowered the lamb. We like lamb for the lamb. I'll definitely try this marinade on some beef though.
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i reduced Worcestershire sauce to 1/2 a cup and add 1/2 cup of red wine. I marinated for 8hrs...