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Herb-Infused Lamb Marinade
Unleash the full potential of your lamb dish with this herb-infused marinade. This recipe infuses the lamb with a blend of aromatic flavors from fresh rosemary, thyme, and garlic, balanced by the tanginess of lemon juice and the richness of olive oil. Whether you're grilling or roasting, this marinade will elevate your lamb to a gastronomic delight. Historically, this marinade has Mediterranean roots, where lamb is a staple meat, and these ingredients are abundant.
Ingredients
- Black pepper
- 1 teaspoon, freshly ground
- Salt
- 1 teaspoon
- Thyme
- 2 teaspoons, freshly chopped
- Rosemary
- 2 teaspoons, freshly chopped
- Garlic
- 4 cloves, minced
- Lemon juice
- juice of 1 large lemon
- Olive oil
- 1/2 cup
- Lamb
- 2 lbs, cut of your choice
Instructions
- In a medium-sized bowl, combine olive oil, lemon juice, minced garlic, chopped rosemary, chopped thyme, salt, and freshly ground black pepper.
- Whisk the ingredients until they are well combined to create the marinade.
- Place your choice of lamb cut into a large dish or zip-top bag.
- Pour the marinade over the lamb, ensuring all parts are generously covered.
- Massage the marinade into the lamb, then seal or cover the dish.
- Let the lamb marinate in the refrigerator for at least 2 hours. For best results, marinate it overnight.
- Remove the lamb from the marinade, and let it come to room temperature before cooking. Discard any leftover marinade.
- Cook the lamb as per your preference, whether roasting or grilling.
Tips
- For an even more flavorful dish, score the surface of the lamb before marinating. This allows the marinade to penetrate deeper.
- Always allow the lamb to come to room temperature before cooking. This ensures even cooking and a juicier result.
- Fresh herbs are always preferred in this recipe for their superior flavor. However, if unavailable, dried herbs can be substituted.
Dietary Information
Dish Type: Marinade Prep Time: 10 minutes Cook Time: 0 minutes Calories: 50 Fat: 2g Carbs: 4g Protein: 1g Sodium: 500mg Sugar: 2g
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