Red Wine Marinade for Lamb

This bold marinade transforms lamb with layers of complex flavor. Enriched with olive oil, garlic, and aromatic dried herbs, red pepper flakes add heat, while Worcestershire and soy sauce add savory umami depth. A spoonful of fruit preserve contributes subtle sweetness that caramelizes beautifully. Bay leaves, peppercorns, and salt round out this sophisticated yet rustic blend, turning any cut of lamb into something truly memorable.

Red Wine Marinade

Makes approximately 1¾ cups

1 cup hearty red wine, such as Cabernet Sauvignon (good use for leftover wine!)
¼ cup extra-virgin olive oil
1 tablespoon red pepper flakes
2 tablespoons Worcestershire
2 tablespoons soy sauce
10 cloves garlic, thinly sliced or slightly smashed
1 tablespoon either apricot, huckleberry, apple jelly/jam or orange marmalade
1 tablespoon dried thyme, crumbled between your fingers
1 tablespoon either dried oregano or rosemary, crumbled between your fingers
2 bay leaves
6 peppercorns
1 teaspoon salt

Directions

Place all ingredients in a saucepan. Bring to a boil and let boil for 2 to 3 minutes. Remove from heat and cool to room temperature. Can be made a few days in advance and stored in a covered jar in the refrigerator.