Mediterranean Lamb Marinade
This quick and easy Mediterranean lamb marinade is packed with bold flavors including garlic, lemon, and fresh Italian herbs. It’s incredibly versatile and works with a variety of lamb cuts, from shoulder chops to cutlets and steaks.
My go-to lamb marinade
This is my go-to lamb marinade I’ve been making for years. Packed with fresh Mediterranean ingredients it can stand up to strong lamb flavors and tenderizes the meat nicely.
Just like my lamb bone broth, this is an excellent staple recipe that works with a variety of lamb dishes. I often use it for lamb steaks, lamb shoulder chops, or lamb cutlets.
Ingredients and substitutions
See the recipe card for full information on ingredients and quantities.
- Oil – Extra virgin olive oil is best but you can use any vegetable oil if needed.
- Lemon – The acidity in the lemon tenderizes the meat and adds some bright, fresh flavors that work well with bold lamb.
- Fresh herbs – Fresh rosemary and thyme work well with lamb meat. You can use dry herbs as well for convenience.
- Garlic – Freshly minced garlic adds intense flavors but you can use 1/4 tsp garlic powder instead.
- Chili (optional) – You can add 1/4 tsp of red chili flakes if you like some heat.
Lamb marinade in two easy steps
See the recipe card for full information on the method.
All marinade ingredients are thoroughly combined in a glass container.
Add the lamb cuts of your choice and coat all sides of the meat.
More staple recipes
For more easy staples, check out the following recipes:
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Lamb Marinade
Ingredients
- 4 tbsp olive oil extra virgin
- 2 garlic cloves minced
- 1 tsp fresh rosemary finely chopped, or dried
- 1/2 tsp fresh thyme finely chopped, or dried
- 1 tsp lemon zest of 1 lemon
- 2 tsp lemon juice
- 1/2 tsp salt
- 1/4 tsp ground black pepper
Instructions
- In a medium-sized bowl or glass container with a lid, mix all marinade ingredients until the salt starts to dissolve (Note 1).4 tbsp olive oil, 1 tsp lemon zest, 2 tsp lemon juice, 2 garlic cloves, 1 tsp fresh rosemary, 1/2 tsp fresh thyme, 1/2 tsp salt, 1/4 tsp ground black pepper
- Add the lamb to the bowl and coat all sides evenly with the marinade. Cover the bowl and store it in the fridge for a minimum of 30 minutes (up to 24 hours) for the meat to marinade (Note 2 & 3).
- Remove the bowl from the fridge an hour before you're cooking so the lamb warms up to room temperature.
- Remove any access marinade by patting the meat dry with paper towels before cooking to ensure a crispy exterior. Cook the lamb as directed in the recipe.
