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Can I freeze meat in a marinade?

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I realized I have way too much lamb for our New Years Eve dinner. It's currently marinating. I was wondering if I can cut off what I need and freeze the rest still in the marinade or should I take it out of the marinade and freeze it? The marinade consists of: onion, lemon juice, olive oil garlic, oregano, bay leaves and s&p (an old Michael Field recipe - the meat is sprinkled with kosher salt, grilled and served with avgolemono sauce - so delicious).

Would be happy to post the recipe if anyone is interested.
TIA

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    1. re: personalcheffie

      Here goes, hope you enjoy ...from the now out of print Michael Field's Cooking School Cookbook:

      6-7 lb boned and butterflied leg of lamb

      Marinade:

      2/3 Cup olive oil
      3 Tbs lemon juice
      1 tsp salt
      1/2 tsp freshly ground black pepper
      2 Tbs coarsely chopped parsley
      1 tsp dried oregano
      3 bay leaves coarsely crumbled
      1 Cup thinly sliced onions
      3 cloves of garlic thinly sliced

      Sauce
      3 egg yolks
      1 Tbs lemon juice
      1 level tsp arrowroot
      1 tsp salt
      1/8 tsp cayenne
      1 Cup chicken stock
      1 Tbs finely chopped parsley

      I mix all the ingredients for the marinade in a ziplock bag and add the lamb. Turn occasionally to make sure marinade covers all of the lamb. Marinate for at least 12 hours, preferably 24. Marinade works best at room temp, but that could cause other problems.

      Let Lamb come to room temp before grilling (broiling). Without drying meat, sprinkle with kosher salt and then grill (depends on thickness but approx. 12-15 minutes on each side. It should be pale pink rimmed with a dark brown crust when sliced. The thickest part should be the rarest.
      Carve against the grain.

      Sauce:
      In the top of a double boiler combine the egg yolks, lemon juice, arrowroot, salt and cayenne. Beat together lightly with a wire whisk. Slowly add in chicken stock. Stir constantly, cook the sauce directly over moderate heat until it begins to thicken. DO NOT LET IT COME ANYWHERE NEAR A BOIL.
      When sauce has thickened enough to cling to the back of a spoon, remove from heat and set it over hot (but not boiling) water in the lower part of your double boiler. This will keep it warm. Just before you are about to serve, stir in parsley.

    2. I regularly freeze up lamb shoulder steaks and riblets in marinade. They don't get much flavor when the freeze, but during the thaw in the fridge they have plenty of time to pick up tastiness.