Afghani Lamb Marinade
1/4 cup extra virgin olive oil
2 tablespoons soy sauce
2 heaping teaspoons of chopped or minced garlic
1 heaping tablespoon of Grey Poupon mustard
2 heaping teaspoons of crushed rosemary
Crush the rosemary using a mortar and pestle until it is a powder.
Mix together all the ingredients.
Put the meat in a plastic bag.
Make sure the marinade is mixed thoroughly, pour over the meat and seal the bag.
Seal the bag and turn the bag around so that the marinade coats the meat.
Put in the refrigerator for 2-3 hours for a tender cut; 24 hours for a tougher cut.
Cook it how you would cook that particular cut of meat.