Lamb Marinade
This versatile Mediterranean lamb marinade is packed with garlic, lemon, and fresh herbs. Perfect for lamb chops, cutlets, and steaks.
Servings: 4 servings
Calories: 127kcal
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.
Notes
Note 1: A lidded glass container is ideal for marinating meat because it doesn't react with acidic marinades and they're easy to clean leaving no odor behind.
Note 2: Always refrigerate the marinated meat to prevent bacterial growth.
Note 3: The optimal marination time is typically between 30 minutes to 24 hours. Shorter marination times are suitable for tender cuts like lamb loin and cutlets, while tougher cuts like shanks or lamb shoulder benefit from longer marination.
Nutrition
Calories: 127kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 291mg | Potassium: 13mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 14IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 0.2mg
