Thai Peach Marinade
|Canned peaches in natural juice||16 Ounce (1 Can)|
|Garlic||1 Clove (5 gm), crushed|
|Black peppercorns||1 Tablespoon, crushed|
|Finely chopped parsley||1 Cup (16 tbs)|
|Lemon juice||1 Tablespoon (Juice Of 1 Lemon)|
|Ground coriander||3 Teaspoon|
Process undrained peaches in blender until smooth.
Combine peach puree with garlic, peppercorns, parsley, lemon juice and coriander in bowl; mix well.
Spoon marinade over lamb or veal.
Marinate in refrigerator for 2 hours to overnight.
Drain, reserving marinade.
Heat reserved marinade in saucepan.