Lamb MarinadeLamb with Spanish Marinade
Celebrate National Meat Month
January is known as National Meat Month—a great time to look at how much America loves its meat and to uncover new ways to enjoy and celebrate it. During 2012, over 52 billion pounds of meat were consumed in America, for an average of 270.7 pounds consumed per person. Compare that to the worldwide average of 102.5 pounds per person consumed yearly and it’s easy to see where America stacks up. Executive Chef Ryan Fichter of Bodega Spanish Tapas & Lounge in Georgetown is featuring creative meat dishes throughout National Meat Month.
Recipe courtesy of Chef Ryan Fichter, Bodega Spanish Tapas & Lounge
This marinade is well-suited to lamb and beef – or just about any red meat!
1/4 cup EVOO (Extra Virgin Olive Oil)
1/8 cup Sherry Vinegar
1 Shallot, peeled and minced
1 Clove Garlic, minced
1 Pinch Saffron
1 T. Smoked Paprika
Mix all ingredients together, pour over meat.
CHEF’S NOTE: The marinade should house the meat for at least 2 hours, but overnight is best.