Take your lamb dishes to the next level with this incredibly easy Greek marinade! Whip it up in just 10 minutes using simple ingredients for any lamb cut for a tender texture and delicious Mediterranean flavor.
1smalllemon(around 2 tablespoons, or to taste) zest and juice (reduce amount if you don't like an intense lemony flavor)
1bay leafoptional
¼cupextra virgin olive oil
Instructions
Mix together all of the dry seasoning ingredients and combine really well. If you like, you can store in a sealed labeled jar or spice container until ready to use.
Stir the honey, lemon juice and zest, garlic, bay leaf (if using) and olive oil into the dry herbs and spices.
3 cloves garlic, 1 tablespoon honey, 1 small lemon, 1 bay leaf, ¼ cup extra virgin olive oil
Add the lamb and stir well to ensure the marinade covers the meat thoroughly.
Cover the lamb and marinate in the refrigerator. For best results, marinate for one to two hours and up to overnight. If you're in a hurry, even 30 minutes will give you tasty lamb.
Notes
Ways to use Greek Lamb Marinade: This can be used to marinate up to roughly 2 pounds/1 kilo of lamb. That's (on average) 4 to 6 lamb leg steaks, 6 to 8 lamb chops (depending on size), 10 to 12 lamb kabobs/skewers, 1 X 2 pound/1 kilo leg of lamb or lamb shoulder, or equivalent of any other cut of lamb.Recipe idea: Marinate bite-sized pieces of lamb (cut up lamb steaks are good for this). Either thread onto skewers for lamb souvlaki (kabobs) or spread out on a baking sheet lined with baking paper to make meat for lamb pitas. Bake at 200C for 15 to 20 minutes until cooked through to your desired level of 'done-ness'. Alternatives: Use this to marinate other proteins such as pork, beef, chicken, salmon or shrimp. You can also use it to season roasted vegetables or potatoes. Consider adding more/different dried or fresh herbs, if you like. Experiment with rosemary, mint, coriander, red pepper flakes or chili flakes - anything you like!Storing and freezing instructions: Store this marinade in an airtight container in the fridge for up to 5 days.You can also freeze this marinade for up to 3 months in a freezer bag or freezer-safe container.