I don't know why I do this...I go to make something I've made before and then come across something online that makes me question my planned method!
I made a marinade last night of yogurt, olive oil, lemon juice, harissa, garlic and some herbs/spices. I was planning to prep and marinate a boneless leg of lamb tonight for cooking on Friday night.
Saw this article saying that marinading lamb will make it chewy. http://www.thekitchn.com/how-to-roast...
I know there are other roast lamb leg posts that comment on marinating, so I believe most on here have thought like me that this is a perfectly normal thing to do! I guess I think of leg of lamb as a meat a little more chewy...so maybe I have been doing this wrong and ordering it at restaurants who do this as well.
I am not willing to completely forego using the marinade I made--it's the flavors I really want--but I am debating if I should just pour it over the meat tomorrow while I let the meat sit at room temp. or perhaps just use a very thin layer of it overnight and then add the rest while it sits before cooking.
Just curious what the chowhound universe thinks on this.