Herb Garden Marinade for Lamb

I love the taste of fresh herbs with lamb. Use this marinade recipe as a guide, or adjust to your own tastes. Love mint? Add more. Hate oregano? Leave it out and add more of the other herbs. There is enough marinade for about 3 pounds of lamb chops. Double or triple it for a leg of lamb roast.

• Preparation Time: 10 mins
• Total Time: 10 mins
• Calories: 172 Calories

Ingredients

• 2 teaspoons chopped fresh oregano
• 2 teaspoons chopped fresh parsley
• 1 teaspoon ground black pepper, or to taste
• ⅔ cup extra-virgin olive oil
• 1 teaspoon chopped fresh mint
• 1 medium lemon, sliced
• 1 ½ teaspoons kosher salt, or to taste
• 3 sprigs fresh rosemary, or more to taste

Recipe Instructions

Step 1

Pour olive oil into a 1-gallon (or larger) resealable bag. Add salt and pepper and stir to combine. Stir in oregano, mint, and parsley until evenly distributed.

Step 2

Add lamb roast to the bag, or add lamb chops in a single layer. Place rosemary sprigs and lemon slices on top. Squeeze out most of the air, seal the bag, and marinate in the refrigerator for at least 4 hours, turning every hour.

Step 3

When ready to cook, remove lemon slices and rosemary sprigs. Drain excess marinade and prepare lamb as you like.