Place marinade and lamb into a 1-gallon freezer bag. Spread marinade over all sides of the meat. Seal the bag and refrigerate for 24 hours, the longer the better! When grilling, place the lamb, fat side down. You will get likely get flare-ups, so be prepared with a squirt bottle of water or a couple of cups of water (if using a charcoal grill) to control the flames if needed.
Wash vegetables and pat dry. In a large bowl toss the vegetables in the marinade for 15 minutes. Roast until they are golden on the outside and tender when pierced with a sharp knife, 25 to 30 minutes. Remove from oven, and serve hot.
Marinate breasts or thighs for as little as four hours and as long as 24 hours. Grill or broil and eat.
Clean Shrimp, peel (leaving tails on) and devein. Pour marinade over shrimp into 1 gallon size ziploc bag on a shallow glass dish, covering with plastic wrap. Marinate in the refrigerator for 2 hours. Cook shrimp until opaque, basting frequently with reserved marinade.
Marinate Rib Eye in a ziplock or cryovac bag for 12 hours. Pan sear each side 2 to 3 minutes in 1 tablespoon of olive oil blend or vegetable oil until slightly charred, not burnt. Roast in 425 degree oven about 6 minutes or until desired temperature (125 degrees for the photo).
Let the meat rest for 5 minutes. Slice and serve.
Shake the bottle well and then pour half the bottle over the loin, if you use a bag or bowl to marinate, just be sure to cover the entire loin in sauce. Marinate for about 24 hours, but the longer the better. Then grill or broil it to your liking and enjoy!