Rosemary Bittersweet Lamb Marinade

Rich meats can handle vinegar with character.

Bittersweet cider vinegar brings acidity and tannin alongside rosemary, garlic, and olive oil in a simple marinade for lamb chops or a small leg of lamb.

Makes enough for about 2 pounds of lamb

Ingredients

• 1/4 cup extra virgin olive oil
• 3 tablespoons Pome Bittersweet Apple Cider Vinegar
• 3 garlic cloves, finely chopped
• 1 tablespoon chopped fresh rosemary
• 1 teaspoon Dijon mustard
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Method

1. Whisk all of the ingredients together.
2. Pour over the lamb and turn to coat well. Cover and refrigerate for 1 to 3 hours.
3. Remove the lamb from the marinade and cook using your preferred method.

Finish the cooked lamb with a few drops of fresh Bittersweet vinegar just before serving if you want the apple character to come forward. The same marinade works well with pork or duck.