Overnight Marinated Burgundy Black Pepper Lamb

Ingredients

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Garlic

  Raw

  1 cloves, minced or 3g

• Olive oil

  Salad or cooking

  ½ cup or 108g

• Red wine

  Alcoholic beverage, table

  4 fl oz or 118g

• Ketchup

  2 tbsp or 30g

• Molasses

  6 tsp or 42g

• Lamb cubes

  Domestic, for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4" fat, raw

  2 lb or 907g

Directions

1. Whisk together all ingredients except the lamb to create the marinade.
2. Add the lamb cubes to the marinade, cover, and refrigerate overnight for best flavor. Drain the marinade.
3. Heat a skillet with olive oil over high heat and sear the lamb cubes for 1-2 minutes. Reduce heat to medium and cook for an additional 3-4 minutes.
4. Ensure the internal temperature of the lamb reaches 145°F for medium rare or 150°F for medium. Serve and enjoy!

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