Secret to the best Marinade for Lamb (7 ingredients)
Craving juicy lamb? This easy marinade for lamb with garlic & herbs guarantees tender results for grilling or roasting. Try this simple recipe.
Ingredients
- 2 lbs lamb chops or leg of lamb, cut into cubes about 1-inch thick
- ¼ cup extra virgin olive oil
- 4 cloves garlic finely minced
- 1 tbsp fresh rosemary chopped
- 1 tsp fresh thyme leaves only
- 2 tbsp lemon juice freshly squeezed
- 1 tsp sea salt or to taste
- ½ tsp black pepper freshly ground
Instructions
- In a small mixing bowl, combine the extra virgin olive oil, minced garlic, chopped rosemary, thyme leaves, fresh lemon juice, sea salt, and black pepper. Whisk together until well combined. This is your 7-ingredient marinade.
- Place the lamb chops or lamb cubes into a large ziplock bag or a shallow non-reactive dish. Pour the prepared marinade over the lamb.
- Seal the bag (removing as much air as possible) or cover the dish. Massage the marinade into the meat to ensure it is evenly coated on all sides.
- Allow the lamb to marinate in the refrigerator for at least 30 minutes, but for best results, marinate for 2 to 4 hours. Do not marinate for more than 12 hours as the lemon juice can start to break down the meat's texture.
- When ready to cook, remove the lamb from the refrigerator and let it sit at room temperature for 20-30 minutes. This helps it cook more evenly. Preheat your grill to medium-high heat or your oven to 400°F (200°C).
- For Grilling: Grill lamb chops for 3-5 minutes per side for medium-rare, depending on thickness. For Roasting: Place lamb in a roasting pan and roast for 15-20 minutes, or until an instant-read thermometer reaches 135°F (57°C) for medium-rare.
- Once cooked to your desired doneness, remove the lamb from the heat and let it rest on a cutting board for 5-10 minutes before slicing or serving. This allows the juices to redistribute, ensuring a tender and moist result.
Notes
Chef's Tip: For an extra layer of flavor, add 1 teaspoon of Dijon mustard to the marinade.
Herb Variations: Fresh oregano or parsley can be used in addition to or in place of rosemary and thyme.
Storage: Store leftover cooked lamb in an airtight container in the refrigerator for up to 3 days.
Herb Variations: Fresh oregano or parsley can be used in addition to or in place of rosemary and thyme.
Storage: Store leftover cooked lamb in an airtight container in the refrigerator for up to 3 days.
