Rosemary-Red Wine Marinade
Richer tasting meats like chicken thighs, beef and lamb work best in this red wine marinade.
Source: EatingWell Magazine, July/August 1998
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06/24/2012
Go to for lamb This is my go to recipe for lamb chops or racks. I reverse the proportions of wine and vinegar to get less acidity and more flavor. I also add 1/4 tsp. of crushed red pepper flakes to the marinade and let the meat go for 12 to 24 hours. I am always asked for the recipe. Pros: Quick and flavorful Cons: None
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