Lamb Marinade
You can make this in advance and store in the fridge in an airtight container for up to 2 weeks
Makes enough for: 180 mls
Ingredients
- 60 mls rose harissa
- 30 mls olive oil
- 15 mls coconut sugar
- 5 mls ground cumin
- 5 mls smoked paprika
- 5 mls fine salt
- 5 mls freshly ground black pepper
- 4 cloves garlic, peeled and crushed
- 2.5 mls ground coriander
- 1.25 mls ground cinnamon
Method
For the marinade
- Place the harissa, oil, sugar, cumin, paprika, salt, pepper, garlic, coriander, and cinnamon into a bowl
- Whisk to combine and use as needed
Notes
* If there any any left over, place into a sterilized glass jar, refrigerate and use as needed. See this post on how I sterilize my glass jars.