|Nutrition Facts (per serving)|
|Servings: 2 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 29g||11%|
|Dietary Fiber 7g||24%|
|Total Sugars 12g|
|Vitamin C 128mg||641%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This Greek-style marinade can be applied to any meat but works particularly well on lamb. The Mediterranean combination of lemon, olive oil, garlic, oregano, and thyme complements any cut of lamb beautifully, from chops to leg of lamb to lamb kebabs; you may need to adjust the quantity of marinade depending on the size of the meat. Let the meat marinate for several hours so the flavors can infuse.
Classic Greek-style side dishes go well with marinated lamb, including oven-roasted potatoes, orzo pasta, or a crisp Greek salad. A healthy helping of tzatziki yogurt sauce on the side is always welcome.
"This recipe is perfect for marinating and tenderizing meat. It is fresh, easy to prepare, and would compliment a zesty salad. This recipe can easily be scaled up if necessary." —Tracy Wilk
1/4 cup olive oil
2 to 3 cloves garlic, minced
2 tablespoons fresh oregano leaves, finely chopped
1 teaspoon fresh thyme leaves, roughly chopped
1 whole bay leaf
1 teaspoon sea salt
1/4 teaspoon coarse ground black pepper
Steps to Make It
Gather the ingredients.
Juice 2 lemons into a small bowl.
Slowly drizzle olive oil into the lemon juice while whisking. This will help to emulsify the mixture.
Add the remaining ingredients and stir.
Allow the mixture to stand at room temperature for 10 minutes before using.
How Long Does Lamb Need to Marinate?
You can use this marinade on all cuts of lamb. Plan on marinating chops and small cuts for about 4 to 5 hours; large cuts like leg of lamb should be marinated for 8 to 24 hours. Double or triple the recipe for larger cuts.
The process of marinating imparts flavor to the meat while often tenderizing tougher cuts. The acid in the marinade causes the tissue to break down, allowing more moisture to be absorbed by the meat, resulting in a preparation that is juicier. It is important to balance your marinade with acid, oil, and spice; too much acid can be detrimental to the meat, stripping the outer layer and failing to penetrate the rest of the cut.
How to Store Marinade
Store the marinade mixture in an airtight container in the refrigerator for up to one week after preparation.