This flavorful and easy lamb marinade transforms any cut into juicy, tender, and boldly seasoned perfection—ideal for grilling or roasting, even on busy weeknights.
Ingredients
¼ cup olive oil
3 tablespoons fresh lemon juice
4 garlic cloves, minced
2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)
1 tablespoon Dijon mustard
1 tablespoon honey
1 teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes (optional)
Instructions
In a bowl, whisk together olive oil, lemon juice, and Dijon mustard until smooth.
Add garlic, rosemary, honey, salt, pepper, and red pepper flakes (if using). Stir to combine.
Taste and adjust as needed—more lemon for brightness or red pepper flakes for heat.
Pat lamb dry with paper towels to help the marinade adhere properly.
Place lamb in a resealable bag or dish, pour marinade over, and massage to coat.
Refrigerate for at least 2 hours, or overnight for thicker cuts like leg of lamb.
Remove from fridge 30 minutes before grilling. Scrape off excess marinade to prevent burning.
Grill lamb as desired—chops: 3-4 mins per side; leg: 15-20 mins per pound, until internal temp reaches 130°F for medium-rare.
Notes
Reserve some fresh marinade before it touches raw meat if you plan to use it as a serving sauce. Always marinate in the refrigerator, and don’t exceed 24 hours for raw meat.
Source: Olivia Recipes