Lamb Marinade; Fish Marinade - George Foreman GR80 Owner's Manual

Lamb Marinade* (up to a 3 lb. lamb)
3/4 cup dried apricots (chopped)
2 large red onions(sliced)
2 cloves garlic (minced)
1 Tablespoons butter
1-1/2 Tablespoons curry powder
1-1/2 Tablespoons sugar
4 Tablespoons apple cider vinegar
3/4 teaspoon salt
pinch of paprika and cayenne pepper
2-3 bay leaves
• Soak chopped apricots overnight.
• The next day, soak them until they are tender
• Pureé in blender.
• Sauté onions and garlic in butter until golden. After a couple of
minutes, add curry.
• Add the apricot pureé, sugar, salt, vinegar, cayenne and paprika.
Bring entire mixture to a boil, then remove from heat.
• Pour over lamb and marinate overnight.
* NOTE: This is a thick marinade.

Fish Marinade

1/3 cup pineapple juice
3 teaspoons soy sauce
3 teaspoons lemon juice
2 garlic cloves (minced)
• Mix the above ingredients and pour over fish fillets.
• Let marinate for a maximum of 30 minutes.
• Cook in Adjustable Basket for 5-10 minutes at 450˚.
Marinade Recipes
29