Lemon Greek Marinade For Lamb

5
Servings
5m
Prep Time
0m
Cook Time
5m
Ready In


"This is enough marinade for a butterflied leg of lamb. I also use it for chops & ribs. If you like a crust that is caramelized but not blackened, turn the meat regularly."

Original recipe yields 5 servings
OK

Nutritional

  • Serving Size: 1 (24 g)
  • Calories 133.1
  • Total Fat - 13.6 g
  • Saturated Fat - 1.9 g
  • Cholesterol - 0 mg
  • Sodium - 2.4 mg
  • Total Carbohydrate - 3.3 g
  • Dietary Fiber - 1 g
  • Sugars - 0.3 g
  • Protein - 0.6 g
  • Calcium - 28.5 mg
  • Iron - 1.4 mg
  • Vitamin C - 3.9 mg
  • Thiamin - 0 mg

Step 1

Mix all ingredients together in a small bowl.

Step 2

Place marinade in zip lock bag and add meat; seal and move bag around so that the marinade is coating all the meat.

Step 3

Marinate 3-6 hours before grilling.

Tips & Variations


No special items needed.

Related

Mikekey

Perfect combination of flavors for lamb. I made chops, but will try it on butterflied leg next time we have one.

review by:
(3 Jul 2017)

Gerry

Excellent and as good as I expect a Luv recipe to be! I used this on pork chops made for great tasting chops.This past week enjoyed lovely Greek Chicken at a great little restaurant, I am so going to try this marinade on chicken as well! Thank you for sharing.

review by:
(9 Sep 2014)

QueenBea

This marinade is fantastic!!! I used it with a Frenched rack of lamb. I let it marinate for 4 hours refrigerated then baked it in a 400 degree oven for 30 minutes. We loved it. Thx for sharing this recipe here :)

review by:
(6 Jun 2014)

LindasBusyKitchen

This is a great marinade. I used lamb chops with the marinade. I marinated about 6 hours to let the ingredients incorporate into the meat. They turned out really moist and loaded with flavor. I had a Greek salad made to have with the lamb chops and it was a fabulous meal indeed!

(25 Aug 2013)

BabyCakes

this was a great marinade for our lamb chops cooked on the grill, no changes made, my lemon was large I still used the used a whole lemon, I will definatly use this again, thank you for your recipe.

review by:
(5 Jun 2013)