There are some days I can’t be bothered farting about in the kitchen. Today was one such day. It was a sunny, beautiful day and I wanted out of the house. So I left some lamb steaks sitting in this marinade for 5 hours while I went to the beach. When it came time to cook, I just emptied them on to the BBQ and cooked them for 10 minutes. They were delicious.
500g-1kg lamb steaks/chops/etc.
1/2 teaspoon saffron threads (crumbled)
2 tablespoons lemon juice
1/2 cup extra virgin olive oil
1/2 cup white wine vinegar
1 medium red onion (grated)
2 cloves garlic (minced)
1 teaspoon fresh thyme (or 1 teaspoon dried)
salt & pepper
Add all the ingredients into a large freezer bag. Seal the bag and shake it around to coat and mix very well. Leave for at least an hour, up to 24 hours.
Heat a grill or BBQ and cook the steaks to your liking.
Serve with whatever you like. I served mine with cauliflower, dil & cumin fritters and salad.