I’m a big fan of lamb. And one thing I can tell you is that there are countless lamb marinades out there, each inspired by different cuisines and cooking styles. After trying a lot of marinades for lamb and making my own tweaks, I settled on this recipe because it consistently gives juicy, flavorful meat without overpowering the natural richness of lamb.
I took inspiration from the Greek lamb marinade which are heavy on fresh herbs like oregano, thyme and rosemary. There are Moroccan influences in this recipe as well, especially spices like cumin, paprika, and coriander.
And then there are yogurt-based lamb marinades, often used as a middle eastern marinade for lamb. They’re excellent too, but I think we can do without yogurt because lemon juice and vinegar do the same tenderizing work without adding dairy.
I have gotten more compliments on my lamb than almost any other dish I’ve cooked, and I know it’s because of this marinade. For me, this is the best lamb marinade because it balances herbs, acid, and spice without masking the flavour of the meat.
Why This Lamb Marinade Works:
I’ve learned after experimenting with a lot of different lamb marinades that there are 3 things that every lamb marinade must have. Firstly, an acid base (I use lemon juice and red wine vinegar in my marinade), olive oil and the third most important thing are herbs (fresh rosemary, oregano and thyme).
Then comes garlic which brings depth and savouriness to the marinade. Add a splash of Worcestershire sauce (it adds a very rich and umami flavour to the marinade) and brown sugar to balance out the flavours and give the lamb a great caramelized crust. Top this marinade off with a few spices. Mix all these ingredients together and there you have it.
If you’re wondering how to marinate lamb, the process is simple. A good lamb marinade combines acid, fat, herbs, and seasonings. Coat the lamb thoroughly, refrigerate it, and let the ingredients work into the meat before cooking.
The combination is bold but balanced. It enhances the natural flavour of the lamb instead of overpowering it. These ingredients just go so well with lamb.
How Long to Marinate Lamb (Chops, Shoulder, Kebabs & Leg)
This marinade will work on any cut of lamb. Whether it’s the leg, shoulder or lamb chops. It also works beautifully for lamb kebabs and even as a rack of lamb BBQ marinade when grilling over charcoal or high heat. Just remember the time to marinate depends on the specific cut. Larger cuts need more time.
| Cut | Time |
|---|---|
|
Lamb Chops |
2 – 4 hrs |
|
Leg of Lamb |
8 – 24 hrs |
|
Lamb Shoulder |
8 – 24 hrs |
|
Lamb Cubes / Kebabs |
2 – 4 hrs |
Lamb shoulder benefits more from marinating than almost any other cut because it has more connective tissue and deeper flavor. If you need a marinade for lamb shoulder roast or shoulder chops, this recipe works especially well with overnight marinating.
Why Lamb Benefits from a Marinade:
Many people like me trying to make lamb for the first time think that why can’t we just season it with salt and pepper like a steak and be done with it. Why do we need a marinade for it?
The reason for marinating lamb is that it has a very gamey taste. It’s a very earthy, metallic taste caused by high iron content in the meat. A good marinade helps balance and reduce the gamey flavour. The combination of lemon juice and red wine vinegar helps reduce the gamey flavour.
This marinade also works beautifully with chicken and shrimp.
FAQs about marinating lamb:
Does marinating tenderize lamb?
Lamb has more connective tissue than steaks which makes the meat firmer. Marinating is highly effective for tenderizing it especially for tougher cuts like leg or shoulder. Acidic ingredients like citrus and vinegar not only tenderize the meat but also add moisture.
Can you marinate lamb too long?
Larger cuts of lamb naturally take more time for the marinade to work its magic. Overnight lamb marinade works especially well for larger cuts like leg or shoulder, but avoid going past 24 hours. The acidic (lemon, vinegar) ingredients of the marinade break off muscle fibres and make the meat tender but let it marinate for too long and the meat will become mushy.
What are the best ingredients to marinate lamb in?
The best ingredients to marinate lamb acidic elements which in this recipe are lemon and vinegar, some pungent aromatics like rosemary, thyme and oregano and olive oil. Other essentials include garlic, salt and pepper often paired with cumin.
What are the best ingredients to marinate lamb in for chops or leg of lamb?
The best ingredients to marinate lamb include acidic elements like lemon and vinegar, aromatic herbs such as rosemary, thyme, and oregano, plus olive oil to carry flavor. This combination makes an excellent marinade for lamb chops, leg of lamb, or even shoulder roasts.
How do you marinate lamb to make it less gamey?
Two things work very well to reduce the gaminess of lamb. The first is an acidic element (lemon juice and vinegar) and the second is aromatic herbs (rosemary, thyme, oregano). You can also trim any excess fat specially from smaller cuts.
Does marinade help prevent lamb from drying out?
Marinating adds moisture and greatly helps the lamb to retain water. Let the lamb rest for 10-15 minutes after cooking allows the meat to redistribute all the juices and makes the lamb more succulent.
Lamb Marinade
Equipment
- 1 Mixing Bowl
- 1 Wisk
- 1 Container or Resealable Bag For storing while marinating
Ingredients
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tbsp red wine vinegar
- 4 garlic cloves minced
- 1 tbsp Worcestershire sauce
- 1 tbsp brown sugar
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp dried oregano
- 1 tsp thyme
- 1/2 tsp cumin subtle warmth, not dominant
Instructions
Mix the Marinade:
- In a medium bowl, whisk together olive oil, lemon juice, vinegar, garlic, and Worcestershire sauce until well combined.
Add Seasonings:
- Stir in brown sugar, salt, black pepper, paprika, dried herbs, and optional cumin. Mix until the sugar is dissolved and everything is evenly incorporated.
Prepare the Lamb:
- Place 2 pounds of lamb in a large bowl or resealable bag.
Marinate:
- Pour the marinade over the lamb, ensuring all sides are evenly coated. Cover or seal and refrigerate.
- Lamb chops: 2 to 4 hours
- Lamb cubes/kebabs: 2 to 4 hours
- Leg of lamb: 4 to 24 hours
- Lamb shoulder: 8 to 24 hours
Notes
- Do not marinate lamb longer than 24 hours, as the acidic ingredients can begin to break down the meat too much and affect texture.
- You can also freeze this marinated lamb. Freezing stops the marination process by stopping the chemical reaction of acids and enzymes. The marination starts to work its magic again while defrosting.
- Discard any leftover marinade that has come into contact with raw meat, if you plan on basting, reserve a small portion before adding it to raw meat.
