Easy Lamb Marinade (Mediterranean Herb Marinade)
A simple Mediterranean-style lamb marinade made with olive oil, garlic, mint, and rosemary. This blend helps tenderize the meat while balancing stronger flavors and bringing out the natural taste of lamb. Works well with lamb chops, leg of lamb, or kabobs, and can be made with either fresh or dried herbs.
Servings: 8 ounces
Calories: 133kcal
Equipment
- Jar for storage
Ingredients
For fresh herb Lamb Marinade
- ½ cup olive oil
- ¼ cup wine vinegar or apple cider vinegar
- 1 tablespoon honey or sugar
- 4 cloves garlic minced
- 2 tablespoons fresh mint leaves chopped
- 2 tablespoons fresh rosemary chopped
- 1 teaspoons salt
- 1 teaspoon black pepper fresh ground
If using Dry Herbs
- ½ cup olive oil
- ¼ cup wine vinegar or apple cider vinegar
- 1 tablespoon honey or sugar
- 1 teaspoon garlic powder or granules
- 2 teaspoons dried mint
- 2 teaspoons dried rosemary
- 1 teaspoon salt
- 1 teaspoon black pepper fresh ground
Instructions
- In a medium mixing bowl, combine the extra virgin olive oil, apple cider vinegar, garlic, mint, rosemary, honey, salt, and pepper. Whisk until everything is well blended.½ cup olive oil, ¼ cup wine vinegar, 1 tablespoon honey, 4 cloves garlic, 2 tablespoons fresh mint leaves, 2 tablespoons fresh rosemary, 1 teaspoons salt, 1 teaspoon black pepper
- Place the lamb in a resealable zip-top bag.
- Pour the marinade over the meat, seal the bag, and gently turn it to coat the lamb evenly.
- Transfer the bag to the refrigerator and let the lamb marinate for at least 4 hours, or up to 8 hours for deeper flavor.
- When ready to cook, remove the lamb from the marinade and discard any remaining liquid. Cook using your preferred method.
Notes
- Don’t let it sit too long: A few hours is great, but too much time can start to affect the texture.
- Turn the bag now and then: This helps move the marinade around so everything gets coated evenly.
- Make sure there’s enough marinade: You want the lamb well coated, not just sitting in a little at the bottom.
- Let it take the chill off before cooking: Pull it from the fridge a bit early so it cooks more evenly.
- Toss the used marinade: Once it’s been in contact with raw lamb, it’s done.
Nutrition
Calories: 133kcal | Carbohydrates: 3g | Protein: 0.2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 292mg | Potassium: 24mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 69IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 0.3mg
