Freezer Marinade For Lamb Pistachio Pesto

Monday, August 29, 2022
Freezer Marinade For Lamb Pistachio Pesto is a wonderful gourmet marinade with pesto sauce perfect for any kind of cooking method seasoned perfectly as it marinates in your freezer whenever you're ready for your next meal.

This easy marinade is bursting with lemon, herbs, and spices perfect for lamb all in a freezer bag that will make the most tender lamb with fabulous flavors then with this easy pistachio pesto it's over the top delicious.

We have cooking methods for slow cooking, air frying, and grilling, depending on if you're using boneless, bone-in, or cubed lamb we got you covered.

One thing you just have to remember is to take it out and thaw it overnight in the fridge, then it will be ready to cook.

Cooking the meat, using an instant-read meat thermometer will ensure it's cooked perfectly to your liking plus we added a meat chart below.

Scroll down to the printable recipe card and check out the suggestions and tips we have along the ways below.







Easy Steps For Freezer Marinade

  1. mix the ingredients in a bowl
  2. cut the meat using in small chunks or leave whole
  3. place in the freezer bag with marinade ingredients
  4. seal and freeze for up to 8 months
  5. choose a cooking method and cook the meat
  6. serve with rice almondine, sauteed vegetables, or potato wedges




Bake, Pan Fry, Grill, or Air Fry Methods for Chicken

  • NOTE: Check the lamb using a meat thermometer in the thickest part make the pesto sauce separately:
  • Broiled or Baked: Preheat the oven to Hi for broil or 400 degrees. Place the coated lamb on a greased baking sheet or cast iron buttered skillet. Spray with cooking oil or drizzle with vegetable oil. Bake for 10 to 15 minutes stirring a few times
  • Grill: For kabobs, soak the skewers first in water for at least 30 minutes. Thread the meat on the skewers and grill for 4 to 7 minutes on each side on a preheated grill. Use the sauce for dipping. Or for chicken breasts whole and grill for 8 to 11 minutes or until juices run clear.
  • Air Fry: Preheat the air fryer for 3 minutes at 400 degrees. Add the meat and air fry for 5 minutes, flip and continue cooking in the air fryer until the internal temperature with an instant-read thermometer refer to the meat chart
  • Slow Cooker:  If using lamb sear on the stovetop first, this is best to use a lamb cut roast. Pour thawed sauce liquid and meat. Cook on LOW for 6-8 hours or on HIGH for 4-6 hours or until done. make pesto sauce separately.
  • Sauteed: Place in a heated medium-size fry pan with 1 tablespoon olive oil, saute' for two to three minutes on each side for thin or longer depending on thickness. Cook until however you like your lamb cooked.




Ingredients You Will Need

  1. red wine Burgundy preferred (use white wine if making chicken or pork)
  2. olive oil or canola oil
  3.  cloves crushed garlic
  4. fresh lemon, sliced thinly
  5. fresh minced parsley basil
  6. salt-pepper dash cayenne pepper dash of thyme
  7. and a sprig of rosemary
  8. boneless ribeye, sirloin steak, boneless pork, or chicken leave whole or cubed for skewers




    More Recipes to Try



    Freezer Wine Marinade for Steak

    Freezer Marinade for Sweet and Sour Jam Meats

    Freezer Marinade for Mexican Chicken

    Freezer Marinade for Peanut Butter Chicken

    Freezer Marinade for Roasted Chicken Garlic




    Pin for later





    Easy Pesto Sauce



    Don't let the word gourmet run you off this pesto sauce is so simple and will wow your friends and family with envy that you made this meal.


    The lamb can be dressed with a garnish of lemon wedges, sprigs of rosemary, fresh mint, and any mint jelly to make the presentation just beautiful.


    Leave the pesto sauce off to the side and let them spoon it over the meat or use it as a dipping sauce.


    Freezer Marinade For Lamb Pistachio Pesto

    Freezer Marinade For Lamb Pistachio Pesto
    Author: Claudia Lamascolo
    Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
    Easy lamb freezer marinade ready for any cooking method seasoned perfectly with a pesto pistachio sauce.

    Ingredients

    • 1 1/2 teaspoons pepper
    • 1 teaspoon dried thyme
    • 4 whole garlic cloves
    • 1 teaspoon crushed oregano
    • 1 teaspoon crushed dried or chopped fresh mint
    • 1/2 teaspoon kosher salt
    • 1/4 cup extra-virgin olive oil
    • 3 tablespoons freshly squeezed lemon juice
    • 2 pounds lamb loin chops or boneless cubed (you can also use chicken for this recipe)
    • Pistachio Sauce
    • 1/2 cup sugar
    • 1/2 cup cider vinegar
    • 1/4 cup reduced-sodium chicken broth
    • 1 teaspoon Worcestershire sauce
    • 1/2 cup pistachio nuts

    Instructions

    1. In a freezer bag add the garlic cloves, pepper, herbs and spices, lemon juice, and salt; shake until blended.
    2. Add olive oil and lamb chops, seal the bag tightly and turn to evenly coat.
    3. Place in the freezer up to 8 months or if ready for use today, put into the refrigerator for up to 2 hours to marinate.
    4. If frozen, thaw in the refrigerator overnight, never on the counter to avoid contamination.
    5. When ready to cook:
    6. Refer to cooking methods under Notes
    7. Pistachio Pesto Sauce:
    8. Combine in a saucepan, sauce ingredients (except pistachios). Bring to a boil on medium-high. Reduce heat to simmer; cook for 10 minutes.
    9. Process pistachios in a food processor until finely ground.
    10. Stir into sauce; cook 2 more minutes to blend flavors. Remove from heat and set aside.
    11. Grilling Method:
    12. Place lamb chops on the grill (discard marinade); grill 3–4 minutes on each side for medium-rare or until lamb is done to your preference.
    13. Serve sauce over lamb chops.
    14. Note:if using chicken always check for the internal temperature to be at 165 degrees in the thickest part.
    15. After the meat thaws cook it within 3 days.

    Notes

    Bake, Pan Fry, Grill, or Air Fry Methods for Chicken

    • NOTE: Check the lamb using a meat thermometer in the thickest part make the pesto sauce separately(you can use chicken instead of lamb for this recipe:
    • Broiled or Baked: Preheat the oven to Hi for broil or 400 degrees. Place the coated lamb on a greased baking sheet or cast iron buttered skillet. Spray with cooking oil or drizzle with vegetable oil. Bake for 10 to 15 minutes stirring a few times
    • Grill: For kabobs, soak the skewers first in water for at least 30 minutes. Thread the meat on the skewers and grill for 4 to 7 minutes on each side on a preheated grill. Use the sauce for dipping. Or for chicken breasts whole and grill for 8 to 11 minutes or until juices run clear.
    • Air Fry: Preheat the air fryer for 3 minutes at 400 degrees. Add the meat and air fry for 5 minutes, flip and continue cooking in the air fryer until the internal temperature with an instant-read thermometer refer to the meat chart
    • Slow Cooker: If using lamb sear on the stovetop first, this is best to use a lamb cut roast. Pour thawed sauce liquid and meat. Cook on LOW for 6-8 hours or on HIGH for 4-6 hours or until done. make pesto sauce separately.
    • Sauteed: Place in a heated medium-size fry pan with 1 tablespoon olive oil, saute' for two to three minutes on each side for thin or longer depending on thickness. Cook until however you like your lamb cooked.


    freezer lamb marinade, meat wine marinade, freezer marinade recipes, grilling marinade for freezer meats, meat freezer marinade
    freezer marinade recipes, wine marinade recipes, wine freezer marinade, steak marinade recipes
    French, Italian, American


    Pin for later





    Try Some of Our Other Favorite Recipes



    Freezer Marinade Sweet and Sour Jam Recipe


    Bourbon Chicken


    Mandarin Orange Pork Chops


    Easy Fried Rice


    This is an affiliate link and I do make a small commission See Disclosure Policy



Disclosure: This recipe was originally shared in 2012. It was edited and re-published in 2022.

15 comments

  1. Mmmm... I missed your posts! Lots of lovely new recipes. I like this marinade, hopefully I can try it out soon as the weather gets better. I really fancy a barbecue! XX

    ReplyDelete
  2. I miss lamb! It's so expensive over here. When I go to South Africa next year with my hubby to visit his parents, I'm going to have lots of lamb! :) Have a great week too!

    ReplyDelete
  3. I love lamb and pistachios. What a great idea.

    ReplyDelete
  4. Where did you come up with all these freezer marinades - they're great! Talk about being prepared. I love this because I'm always running all over the place and this is perfect especially if you suddenly have company coming.

    Thanks for sharing all of these. Which is your favorite?

    ReplyDelete
  5. My husband loves lanb, but we do not have it very often. You made some excellent flavor choices in this marinade and it does intrigue. Well worth a try-yum!

    ReplyDelete
  6. Wow, what an incredible flavorful marinade. I am going to try this on pork... I simply cannot wait!

    ReplyDelete
  7. Love lamb! What a great idea for cooking lamb this way.

    ReplyDelete
  8. This pesto marinade was absolutely delicious. The lamb was flavorful and juicy

    ReplyDelete
  9. This lamb recipe is the perfect meal to make and have on hand for a special occasion, or anytime! Thank you for being so thorough too on the different ways to cook the lamb.

    ReplyDelete
  10. The lamb looks very juicy and tender and the pistachio pesto sounds fantastic too.

    ReplyDelete
  11. This looks and sounds so delicious! Will definitely be making this soon.

    ReplyDelete
  12. This marinade sounds wonderful. Is perfect for any type of lamb.

    ReplyDelete
  13. This is brilliant, I had never thought to do this before. My family was so impressed! I will keep some marinade in the freezer from now on!

    ReplyDelete
  14. This was brilliant, I had never tried this before! My family was so impressed! From now on I am going to keep some marinade in the freezer.

    ReplyDelete

Remember to use the search option for a recipe you're looking for and thanks for all your kind words and support. We love our readers all the best Claudia